Please forgive me for the joke at the end, I think I will have to retire now

I think the problem with this recipe isn't that it's vegan, it's that it's trying to be a health food free of common allergens (no oil, nuts, soy, sugar, high protein, etc).

I would literally just make homemade nutella but without the milk powder. Lol

it's just another dessert hummus nightmare, don't do it to yourself. nutella has milk powder and (SO MUCH) sugar to make it cheaper not tastier. Hazelnuts, cocoa, and powdered sugar ground up in your processor and yr done! Chocolate tahini is also fantastic.

In the UK you can get a vegan chocolate hazelnut spread called Vego. It's like a vegan crunchy Nutella and it's AMAZING!

Hazelnut + coconut oil + sugar or a sugar substitute (if you want it low carb). Put it all in a good food processor (mine has 1500w) and boom, you have delicious Nutella

In New Zealand, there’s a brand called Natvia that does a vegan hazelnut spread, that’s also low in sugar, and has no palm oil Also, I’m only like 1-2 min in but read a comment about leaving out milk powder. Here in New Zealand, we have coconut/almond milk powder. So, if you have some in your area, it’s really good

This was so soothing to watch. I like the up close shots :)

How are hazelnuts not vegan? You can literally make this with cocoa powder, sugar and hazelnuts.

queen of nonstop good content recently, go off

I imagine this tasting like chocolate hummus. There have been a few chocolate hazelnut butters out there that tasted similar to how I remember Nutella tasting. I would think the easiest way to replicate the flavor at home would be to just blend up some hazelnuts, a neutral oil, sugar, and cocoa powder. Although chocolate hummus is healthier.

Aldi has a dessert hummus & they add coconut milk & coconut oil to help with flavor & consistency! I love it with fruit

If you want it smoother, you have to peel the chickpeas. Just like making hummus. It still won't taste like Nutella, but the texture may be a little nicer.

I made this last year without roasting, I think I added some sugar or stevia so mine was pretty sweet. But it was too dry even when I added water it felt weird to eat on bread. So I left it thicker and made balls out of it. Then rolled the balls in coconut flakes. I really liked it it was great as a quick sweet snack. I was thinking of making them again maybe I can try roasting it this time. But I only have dried chickpeas and explosions sound a bit scary.

For texture it needs fat, nuts are fat, so coconut oil would help it a long way. For soaking chickpeas: leave over night, boil for 40-50 minutes next day

Thanks for trying out this recipe! I always like the idea of chickpea desserty things but it just doesn't hit right. Also FYI, there are several brands that make vegan choco hazelnut spread! I've had the Nutiva brand hazelnut spread before and it's divine

I would use hot soymilk instead of hot water in the recipe to cut the bitterness from the cocoa - since original nutella has milk. Also maybe a little oil of some kind.

Nocciolata dairy free chocolate hazelnut spread is wonderful! Just get some of that and enjoy. I have no idea if it tastes exactly like Nutella because I have been vegan for 20 years and don't really remember Nutella (other than maybe Nutella being too sweet and not chocolate enough).

FYI Whole Foods has a vegan chocolate hazelnut spread made by Rigoni di Asiago. It's where the other nut butters are.

I used to make a chocolate cream substitute from butter beans. I never dried them. Just added baked butter beans, cocoa, a little bit of oil and sugar to the blender. I can't say it tasted like nutella. But, it was full of fiber and protein.

I doubled the dates and soaked them with the roasted chickpeas. Blended the chickpeas with water in the blender first, then blended everything else together. We used half the amount of cacao powder and blended in some melted vegan butter to make it creamier.

When rehydrating add some baking soda to up the alkalinity makes it much smoother when you process it. Great for hummus also.

Hey, Merle, I left a message earlier, but wanted to send an update. Not being willing to toss out the completed product I placed it in the fridge overnight. Although it has the spreading consistency of Nutella it lacks the sweetness; however chilling it greatly tamps down the bitter overtones of the cocoa powder. For those of us who don’t have a strong memory of original Nutella and who are working to reduce our sugar intake this is still a great product. I’ll be making it again. Low in fat, & sugar - high in protein and I can get my chocolate fix - what more can I ask? For those who want a sweeter product add maple syrup or even regular sugar

Im all up for a retake on this recipe, but with the merle magic in it.

I’ve made chocolate hummus before and it was awesome.

One reminds me of chocolate hummus two you actually do need the hazelnut to get that nuttella taste as while its a back burner flavor it really influences how they chocolate taste.

Love the eyeshadow 💙

Thanks for more content 🫶

You gave it a go LOL! The joke at the end was truly awful! Thanks for taking one for the team! 😂

They also sell vegan chocolate spread, I had some it’s really good

when I saw this vid's title I was reminded of dessert humus--- which I can't stand! so I wasn't really surprised w the disappointing outcome. I, however, did see an awesome recipe yesterday that intrigued me tho. It was vegan brownies made only w steamed kubocha squash or sweet potatoes and vegan chocolate. You might consider making it because I know that in South America sweet potatoes and chocolate are a common combination.

If the texture is grainy it means the beans were not soaked/cooked long enough. Common thing with garbanzo beans. I soak cook in salt and soak again in salt water. Don’t use baking soda it turns the beans to mush.

I’m so glad I’ve seen your video. My experience was virtually the same (without using the dried chickpeas). I think it is the lack of oil that causes the graininess. Like you I added extra water and sweetener. Soaking the dates by the way didn’t make an iota of difference. I won’t be trying again either! A waste of ingredients totally as I couldn’t stomach mine and had to fling it. I hate waste but couldn’t stomach it haha.

Next time, in addition to soaking, try using an immersion blender. I have a similar food processor, and I always start out there, but turn to the immersion blender when something needs to be extra smooth.

i would think most of the bitterness would be from the cocoa not being a high quality, or if you can double soak the chickpeas for a day or two more it would really get the biterness out

you can get the smooth texture probably by peeling the chickpeas, which will take time but make all the difference :) and put less cocoa to have it less bitter

LMAO!!!! OMG!!! I just spit coffee out my nose lmao!!! brilliant ending hun xox Great recipe too... I have to admit though I do prefer the one with hazelnuts if i were going to make it chickpeas though they do surprise you xox

I wonder if making a normal hummus and making it smooth with an ice cube then adding the chocolate and hazelnut would be smoother

Merle, you roast the hazelnuts, blend them in the process machine with cacao powder and any type of sugar. The important part is to let the hazelnut create its own oil just when they're turning into a puree similar to peanut butter and the you could even add vegan melted chocolate and VOILA, thank me later ❤😅

I appreciate that instead of hyping up "alternatives" you give your real opinion. For a long time I thought it was just me who was not "feeling" some of the alternatives and being underwhelmed. But now I know it's not just me. Though I do not understand why so many people will rave about the things that very often - in my personal opinion - are a disappointment. This is not to say that some alternatives aren't good. But very often I am just disappointed.

Id reccommend using tahini paste as a hazelnut/ nutella flavour dupe. Tahini paste with cocoa powder, vanilla essence, some sugar and any naturally oily nut of choice would do well if trying to avoid expensive hazenuts . Maybe almond or peanut or a combo.. or chickpeas if you must ahah

Add more dates, soaking them is also a good idea. I also would add plant milk as opposed to water.

Have you ever seen chocolate hummus where you're from? Anyway glad to see another video, thanks for working so hard and making stuff for us! :)

Omg there is a great recipe on TikTok from that vegan babe and she uses hazelnuts and sugar it is so good! You should make that one instead 🥰

I feel like you'd need to add some kind of oil/fat if you're going to use chick peas to help with the texture (it'd probably soften the bitterness too). And also might as well just use actual hazelnuts if you can afford them.

I make a version with roasted hazelnuts and melted chocolate, it's so good

I'd used sweetened cocoa for this recipe, I think that will solve the issue of it having a bitter taste. As for the texture, I don't think it will go any smoother than that, you need a different machine (a high power blender) to improve the texture.

Boarshead makes a chocolate hummus similar try theirs

Any canned bean needs to be cooked to be eaten gives a nicer texture And the fact that you're drying them out means you should have them even longer with water You should be also doing some Hazelnuts as Nutella is chocolate and hazelnut Finally for Coco I find for a mild sweetness 2 teaspoons of cocoa powder to about three heaps spoons of bush honey I hope that helps and I hope your endeavours is a vegan go better for you

The base for an allergy friendly nutella is great but it needs work. There is no salt, I would just replace all dates with maple or other liquid sugar and the amount of cocoa powder or the brand could be the problem as not all are created equal

Not sure if it's been mentioned already but another really incredible vegan Nutella alternative is chocolate tahini. I get it at most major grocery store chains here in Canada in the international section (it's a Greek product, I believe). It has like three ingredients and is really tasty. :)

I'm curious why you didn't simply use organic cane sugar as sweetener - or heck, something like stevia. Personally if I decide to try this, I have no problem using Splenda or some other sugar substitute. But even something like stevia or monkfruit sweetener would work, surely?

Some things i think would probably improve it: In recipes fhat dont have any alkaline ingredients like baking soda, generally dutch process cocoa powder is used since its pretreated with alkali to take away the harsher elements of the cocoa. Adding salt also helps. When it comes to texture, our mouths can detect insanely small particles. Without a stone grinder, I don't think it's feasible to achieve the smoothness of nutella.

i get the skim milk part but how are hazelnuts not vegan?

There's a brand called Nutiva that makes a vegan hazelnut spread. They have one that's closer to Nutella and one that's more rich.

Hey Merle, my parents have a splatter screen for use with frying with hot oil... try one! I think it would help the anxiety 🤔 which IS valid 😂

I tried this and kept adding water until my mix could blend it, and I added a couple more dates but it was still bitter. The texture is smooth. Definitely needs more sweetener.

Change the cocoa powder for actual dark chocolate and add 3 tbsps of coconut oil. For the sweetness you can choose whatever you like, sugar, maple syrup, dates, a mixture of the three.

Imho this could be worth trying with adzuki beans instead of chickpeas. They have a natural flavor thats less dominant than those of chickpeas and sweeter, which should lend itself much better to creating a vegan Nutella alternative

I would love to see you make kimchi and other fermented foods!! And oof that joke was worth it lmao

You could reduce the amount of cocoa to cut down the bitterness. Start with 1/4 of it and add to taste.

I´m eating this all the time and mine isn´t bitter att all. Maybe the cacao isn´t good. I use canned Chickpeas and peel off the skin but it´s never grainy even if you don´t remove the skin. If it is bitter add some lemon juice and suger till it´s fine. Don´t forget in common nutella sugar is 50 percent.

Merle, if you use Dutch process cocoa powder it might reduce the bitterness.

Hi hello from France 🙋🏻‍♂️🇫🇷 !! Have all a really good day !! 😮

i have my own recipe using tahini instead of chickpea. i just do tahini and cacao/cocoa powder and a liquid sweetener like maple syrup or honey if u use honey :)

I tell that Garbanzo bean joke all the time and I get LOLd 😝😆

An option would be a mix of cashews and hazelnuts as a base. I have done it that way, and it's delicious!

Do you think adding salt would have made it less bitter?

Maple syrup has very distinctive taste. I would've sweetened up the dates with date syrup instead.

I wonder if using plant milk instead of water would help it be less bitter.

Chocolate hummus 😂 same thing happened to me when i tried to make chickpea cookie dough

OMG ..Was dying the way you said rat turd 🤣🤣🤣🤣 thankyou so much for this..

what food processer do you have?

I love our reigning vegan queen. When I was a child I use to love Nutella and honestly I don't think there is any substitute for it, I'm not a fan of chickpeas but A for effort!! 💖

try making it with melted choco chips instead of cocoa which is bitter

I was not expecting the end joke but my god did I die laughings dknskdnsk-

I made an awesome Nutella with sunflower seeds.

Adding vegetable oil might help, but I think really the only way to salvage this recipe is to reduce the amount of expectations you have. You can’t expect chickpeas to have the same smooth texture as a nut butter while still being low fat. You can’t expect dried fruit to impart the same level of sweetness as a sugar syrup while still being a low sugar alternative. You might be able to make a version of Nutella that tastes just as creamy as regular Nutella without containing dairy, depending on your individual tastes, but you can’t expect it to be healthy. You can make this recipe, but you can’t expect it to taste like Nutella.

I think in the future if you use dried beans again maybe soak overnight.

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What I make for my vegan clients is: 1. praline (roasted hazelnuts +caramel) 2. 100% cocoa chocolate (very bitter) 3. Sunflower oil 4.and a little bit of hazelnut/coconut milk And they love it ...

I wonder if coconut oil would help

Have you ever tried making it with the normal Nutella ingredients. Sugar, palm oil, milk powder, cocoa powder, and vanilla flavor (just sub milk powder for soy milk powder) And anyone who's going to @ me for saying palm oil, cocoa is usually even more unsustainable than palm oil using more land, ghg emissions, deforestation and water than palm oil (I don't buy either)

Vegan Nutella sounds like a good idea

You should try Chocolate hummus

I say at a little oil and a simple syrup

To hydrate chickpea, you need to sock chickpea for 12-10 hours and then use pressure cooker 6- 7 whistles. Thats how we cook in India

I think you have to soak and then COOK the chickpeas. I've never been very successful with that step myself. I use canned.

Oh no! Merle looks soopa tired or like she's been crying. Hope all is well!

I just saw another KZfaqr make this from the same recipe. But she used hot water and included 1/4 cup of chocolate chips, as well. This apparently helped the flavor and texture. 🤷🏽

2 cups raw hazelnuts 1/2 cup cocoa powder 1/2 cup powdered sugar 1/4 tsp salt 2 tbsp coconut oil 1 tsp vanilla extract Instructions: Preheat your oven to 350°F. Spread the hazelnuts in a single layer on a baking sheet and roast them for 10-12 minutes, or until they become fragrant and golden brown. Remove the hazelnuts from the oven and let them cool for a few minutes. Once the hazelnuts are cool enough to handle, rub them together in a clean kitchen towel to remove the skins. You don't need to remove every last bit of skin, but try to get as much off as possible. In a food processor, pulse the hazelnuts until they form a smooth paste. This should take about 5-10 minutes, depending on the strength of your food processor. Add the cocoa powder, powdered sugar, salt, coconut oil, and vanilla extract to the hazelnut paste. Pulse until everything is well combined and the mixture is smooth. Taste the Nutella and adjust the sweetness or saltiness to your liking. Transfer the Nutella to an airtight container and store it in the fridge. Homemade Nutella will last for up to 2 weeks in the fridge.

Racchloves tested chickpea Nutella in a video back in November 2022 and she really liked it.. maybe look up the version she tried to compare?

Hey Merle! There is a recipe which uses milk/dark chocolate instead of milk powder, but i think you can use vegan melted chocolate instead and make the recipe, i can share the recipe on instagram

Why not use the liquid drained from the chick peas and add water to the drained liquid to make up the difference of liquids and heat it up to add to the recipe?

" going nutty girl ... hahaha "

Okay so I’m a vegan and I eat Nutella ( I see it contains skim milk powder) is that bad?

I think raw cacao powder would help because it is not bitter.

GIRL! Check out Pick up Limes’ vegan Nutella. It’s the best. I make it for my kids ALL the time

Hit it with an immersion blender!

Removing the chickpea skin and actually boiling them shortly (rather than the boiling water) will make them more smooth. I guess technically this is chocolate hummus. Nutella is just a much catchier word in this context.