Nutella meets chickpeas. The rest is history. Make this fudgy, five-ingredient, No-Bake Nutella Cookie Dough now, and thank me later.
I'm going to assume that, because you've read this far, you're a fan of Nutella. And really, what's not to love about sweet, spreadable chocolate tempered with the distinct butteriness of hazelnuts?
Having gone on a bit of a baking spree lately, Nutella brownies have been on the brain. So easy, so fudge, and so addictive. What's not to love? The fact that my toddler is salivating at the batter. While I truly believe all foods fit, including brownies, Nutella, and combinations therein, I have to draw the line at anything that might result in food-borne illness. Sorry, kid. No raw cookie dough or cake batter for you.
Although the main ingredient here is the humble chickpea, let's NOT call this hummus! Hummus is, by definition, a dip or spread made from cooked, mashed chickpeas or other beans, blended with tahini, olive oil, lemon juice, salt and garlic. Sure, "dessert hummus" is a thing, but anything that strays beyond these basics is a bastardization. Sorry not sorry. Oh, and this No-Bake Nutella Cookie Dough is so thick, you'll want to dig right in with a spoon - no dipping or spreading necessary.
This No-Bake Nutella Cookie Dough doesn't call for added sweetener, but the Nutella itself DOES contain 21g of sugar per two-tablespoon serving (roughly the amount in this recipe). Share this with a loved one, and feel good about the healthy kick of fiber the chickpeas provide. Dole it out in smaller portions to your Nutella-loving toddler - this recipe received a ringing endorsement from mine.
The crave-worthy yumminess of this recipe relies on two things, so follow them to the letter:
1. Peel off and discard the chickpea membranes. Yes, it is tedious, but texturally speaking, it's totally worth it for a smooth end-product;
2. Use a high-quality, unsweetened, Dutch-processed cocoa. My preference is Dorval - imported from Holland and well-worth the price per ounce. Get yours here.
Feel free to sprinkle with chopped hazelnuts or top with strawberries - the world is your Nutella-filled oyster.
Enjoy your food. Enjoy your life!!!
No-Bake Nutella Cookie Dough
AUTHOR: NICOLE RODRIGUEZ, RDN, NASM-CPT
-15 oz. can chickpeas, drained, rinsed, membranes removed
- 2 heaping T. Nutella
-1/2 tsp. vanilla extract (I used Trader Joe's Bourbon Vanilla)
-2 1/2 tsp. Dorval cocoa powder, or other unsweetened, Dutch-processed cocoa powder
-pinch of salt
Combine first four ingredients in high-powered food processor, blending and scraping down sides until smooth. Add salt and blend again. Consume immediately, or transfer to bowl and cover tightly with plastic wrap. Best consumed within 48 hours.