Nutella is not vegan but this alternative is just as delicious and full of protein.
Breakfast in America can be a vegan’s nightmare. Seems everything traditional is loaded with meat, eggs, butter, dairy, etc. The search for morning meal options is ongoing for this breakfast eater so I was very excited when introduced to this chocolaty substitute.
Now don’t think this is a lame substitute! This was made for me and I was fooled. I did not believe it was not dairy until I saw the recipe. We put it on top of whole wheat pizza dough with fresh fruit (mango, kiwi, cherry) topping, like a giant danish. It can be breakfast or dessert (or lunch or dinner)! You have to give it a try!!
Try this recipe below and share what you put it on.
Chocolate Spread – Vegan
- 1 1/2 c. cooked chickpeas (1 can)
- 1/4 c. peanut butter
- 1/4 c. maple syrup, pure
- 3 Tbsp. almond milk, unsweetened
- 2 Tbsp. cocoa powder
- 2 tsp. vanilla extract
Drain chickpeas well. Combine all the ingredients in a high-powered food processor (Vitamix Blender). Mix for 2 minutes, scrape down and mix again until very smooth. Refrigerate 1-2 hours before serving.
Serve with pretzels, apple slices, graham crackers or anything else you want chocolate spread on.