Three Chickpea Dessert Spreads: Nutella, Pistachio Cream, and Funky Monkey

Ingredients

• 125 g Unsalted chickpeas (Drained and rinsed; use for Nutella spread)
• 35 g Roasted hazelnuts (If starting with raw hazelnuts, air fry at 325°F for 7 minutes or oven bake at 350°F for 10 minutes)
• 2.5 Medjool dates (Pitted; use 2 large or 3 small)
• 2.5 tbsp Cocoa powder (For Nutella spread)
• 0.25 tsp Vanilla extract (For Nutella spread)
• 0.125 tsp Salt (For Nutella spread)
• 0.5 cup Hot tap water (For Nutella spread)
• 0.5 tbsp Water (Add gradually until smooth)
• 0.5 tbsp Honey (Add gradually to taste; 2 tbsp total is recommended)
• 125 g Unsalted chickpeas (Drained and rinsed; use for pistachio cream spread)
• 55 g Unsalted roasted pistachios (If starting with raw pistachios, air fry at 325°F for 6 minutes or oven bake at 350°F for 10 minutes)
• 2 Medjool dates (Pitted; for pistachio cream spread)
• 2 tbsp Whole milk powder (For pistachio cream spread)
• 0.25 tsp Vanilla extract (For pistachio cream spread)
• 0.125 tsp Rose water (Optional but recommended)
• 0.125 tsp Salt (For pistachio cream spread)
• 0.375 cup Hot tap water (¼ cup plus 2 tbsp; for pistachio cream spread)
• 0.5 tbsp Water (Add gradually until smooth)
• 0.75 tsp Honey (Add gradually to taste; 2¼ tsp total is recommended)
• 125 g Unsalted chickpeas (Drained and rinsed; use for Funky Monkey spread)
• 18 g Roasted unsalted peanuts (If starting with raw peanuts, air fry at 325°F for 7 minutes or oven bake at 350°F for 10 minutes)
• 2 tbsp Peanut butter powder (For Funky Monkey spread)
• 1 Ripe banana (Medium banana, peeled)
• 1.5 Medjool dates (Pitted; use 1 large or 2 small)
• 1 tbsp Cocoa powder (For Funky Monkey spread)
• 0.25 tsp Vanilla extract (For Funky Monkey spread)
• 0.125 tsp Salt (For Funky Monkey spread)
• 0.375 cup Hot tap water (¼ cup plus 2 tbsp; for Funky Monkey spread)
• 0.5 tbsp Water (Add gradually until smooth)
• 0.75 tsp Honey (Add gradually to taste; 2¼ tsp total is recommended)

Steps

1. 1

   Prepare the roasted nuts if needed. Air fry raw hazelnuts at 325°F (165°C) for 7 minutes, raw pistachios at 325°F (165°C) for 6 minutes, and raw peanuts at 325°F (165°C) for 7 minutes. Alternatively, oven bake any of them at 350°F (175°C) for 10 minutes. Cool briefly before blending.

2. 2

   Drain and rinse all three portions of chickpeas. Air fry the chickpeas at 390°F (200°C) for 15 minutes, until warmed through and slightly dried.

3. 3

   Make the Nutella spread: add the roasted chickpeas, hazelnuts, pitted dates, cocoa powder, vanilla, salt, and hot water to a food processor. Process until the mixture begins to form a smooth spread.

4. 4

   Add the Nutella spread's ½ tbsp water gradually, processing between additions, until completely smooth and spreadable.

5. 5

   Add honey gradually to the Nutella spread and process until incorporated. Use 2 tbsp total as the recommended sweetness, or adjust to taste.

6. 6

   Make the pistachio cream: add the roasted chickpeas, pistachios, pitted dates, milk powder, vanilla, rose water if using, salt, and hot water to a clean food processor. Process until smooth.

7. 7

   Add the pistachio cream's ½ tbsp water gradually while processing until the texture is smooth and spreadable.

8. 8

   Add honey gradually to the pistachio cream and process until incorporated. Use 2¼ tsp total as the recommended sweetness, or adjust to taste.

9. 9

   Make the Funky Monkey Nutter Butter spread: add the roasted chickpeas, peanuts, peanut butter powder, banana, pitted dates, cocoa powder, vanilla, salt, and hot water to a clean food processor. Process until smooth.

10. 10

    Add the Funky Monkey spread's ½ tbsp water gradually while processing until the spread reaches a smooth, creamy consistency.

11. 11

    Add honey gradually and process until incorporated. Use 2¼ tsp total as the recommended sweetness, or adjust to taste.

12. 12

    Transfer the spreads to airtight containers. Refrigerate for up to 2 weeks, or freeze in small portions for up to 2 months.

Notes

Each spread makes approximately 1¼ to 1½ cups. The stated macros per 2 tbsp are: Nutella 52 calories, 1g protein, 7g carbohydrates, 2g fat; pistachio cream 61 calories, 2g protein, 7g carbohydrates, 3g fat; Funky Monkey 38 calories, 2g protein, 5g carbohydrates, 1g fat. Refrigerate up to 2 weeks or freeze in small portions up to 2 months.

Nutrition per serving

• spread
• breakfast
• snack
• high-protein
• macro-friendly
• vegetarian
• meal-prep
• no-bake