Chocolate truffle spread


The chickpea flour cookbookThis indulgent spread takes its cue from chocolate hazelnut spread, but without the nuts, dairy, and copious amounts of sugar.

  • Yield: 2 CUPS


  • 1½ cups well-stirred full-fat coconut milk
  • 1 cup water
  • 0.66 cup coconut palm sugar
  • 7 tablespoons unsweetened natural cocoa powder
  • 6 tablespoons (45 grams) chickpea flour
  • ¼ teaspoon fine sea salt
  • 0.33 cup virgin coconut oil
  • 2 teaspoons vanilla extract
  • 2 teaspoons instant espresso powder (optional)
How to Make It
  1. In a medium saucepan, combine the coconut milk, water, coconut sugar, cocoa powder, flour, and salt. Cook over medium heat for 7 to 9 minutes, whisking until blended, smooth, and thickened.
  2. Remove the pan from the heat and whisk in the coconut oil (it does not need to be completely blended); let the mixture cool to room temperature.
  3. Transfer the cooled chickpea mixture to a food processor. Add the vanilla and espresso powder; process until blended and creamy.
  4. Transfer the spread to an airtight container. Store in the refrigerator and use as a spread in the same manner as chocolate-hazelnut spread.

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