Nut-Free Chocolate Spread (Print Version)

# Ingredients:

→ Main Components

01 - 1-2 tablespoons water (optional, to make it thinner)

02 - ¼ teaspoon sea salt

03 - 2 teaspoons pure vanilla extract

04 - 4 tablespoons maple syrup

05 - 3 tablespoons unsweetened raw cocoa powder

06 - 15 oz can of chickpeas, rinsed and drained

# Instructions:

01 - Throw the chickpeas, cocoa powder, maple syrup, vanilla, and salt into your food processor. Don't add the water just yet. Start processing until everything begins to mix.

02 - Scrape the sides down every so often while blending. Keep processing until you get a creamy, smooth result.

03 - Want it a bit runnier? Add a tablespoon of water at a time, blending after each addition, until it’s the texture you like.

04 - Spoon your creamy chocolate spread into a clean, airtight container or a glass jar.

# Notes:

01 - This chocolate alternative is nut-free, so it's great for folks avoiding nuts.

02 - Stash your chocolate spread in a sealed glass jar in the fridge, and it'll last up to a week.

03 - You can freeze it too—just pop it in the freezer, and it'll keep for 3 months.

04 - Use it however you like: spread on toast, dip fruit in it, swirl into your smoothies or oatmeal.

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