Recipe – Chocolate Bread

Today’s recipe title is care of Miss Squid.  We call it Chocolate Spread, she calls it Chocolate Bread – which makes sense to a 3 year old.

A friend shared a recipe she was planning to make with a parent’s group I’m in.  It certainly got my ears perking with “Home Made Nutella Type Spread”. Bri sourced it from StayatHomeMum.net.au who credits it to a reader Joann, so thanks Joann for sending in the recipe.

In the same week someone in the same group also mentioned a nut free “butter” you could buy at the supermarket as an option instead of peanut butter.  Steve has a peanut intolerance and avoids all nuts as he doesn’t tend to like the smell/taste of them (to the point that he had never tried Nutella because it is made with hazelnuts and it never appealed to him).

I am obviously not the first person to come up with the idea to make a nut-free version (as the first comment on Stay at Home Mum attests), but I still want to document it for myself and for you.  A friend pointed out that whilst you might not have any nut allergies in your own family, there are a lot of schools and daycares banning nuts for the safety of those that do have allergies.  This would make an appropriate sandwich treat eligible for school usage in a nut-free environment.

Ingredients

Chocolate Bread
Author: 
Recipe type: Treat
Prep time: 
Total time: 
Serves: 30
 
Nut free, healthier chocolate spread than similar commercially available options.
Ingredients
  • 1 x 400g canned chickpeas, rinsed
  • 1 tablespoon FreeNut Butter
  • 3 tablespoons oil
  • ½ cup cocoa powder
  • ½ cup caster sugar
  • 1 teaspoon vanilla bean paste
  • 4 tablespoons of water
Instructions
  1. Place everything bar the water into a food processor/blender and blitz.
  2. Add water slowly to achieve a smooth paste, then add a teaspoon more (I have noticed ours whilst still spreadable has dried out just a little over time).
Nutrition Information
Serving size: 15g Calories: 48 Fat: 2 Carbohydrates: 4

 

I used a stick blender because we don’t have a bigger machine and it kind of struggled.  My spread was also a bit grainier in texture than I would have really liked, but I did not want to overwork the motor of the machine either.  Next time I might try the processor bowl, or making it in two half batches because buying a new machine is not an option right now.

As I noted in the recipe,it dried out a bit over the next day or so, so I’ve added in the extra bit of water at the end, which is untested.

I used a 430gm jar which held the yield nicely.  It is has been in our fridge for nearly 2 weeks (which surprises me, but I guess it really has been a “sometimes” treat) and is holding up well, no changes to texture or taste apart from the initial change.

The nutritional values are approximate (I used white caster sugar and extra virgin olive oil because I had them on hand, other oils and honey are all possible substitutions).  15g would be a large serve on one piece of toast for me, but others might want more.

I’d definitely make this again as another option for toast or simple sandwiches.  I have a friend (Hi Jacqui!) who swears that Nutella fairy bread is a sure fire hit as a decadent Birthday party treat.

Another friend (gee I sound popular today!) was most disappointed to hear that the recipe has chickpeas in it (they can’t eat them), so if anyone has any ideas on further substitutions, I’d be interested to hear.

I gave some to a friend for a taste and she missed the hazelnut note that Nutella has, but certainly did not spit it at me.  For me, who was always to scared of the cost, fat and sugar, to get too hooked on Nutella, this works for me.

I have shared this post through:

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3 Responses to Recipe – Chocolate Bread

  1. Rhianna says:

    Try tahini instead of chick peas. Might work for your friend.

  2. Jenlo says:

    I’ll be road testing this on my 5 year old chocoholic this week Renee will let you know what he thinks.

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