1/4 cup chocolate hazelnut spread (like Nutella)
1/3 cup almond butter
3 tablespoons unsweetened cocoa powder
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Preheat oven to 350. In a small food processor, process the garbanzo beans and hazelnut spread until smooth. Add the remaining ingredients and process until smooth. The dough will be thick and sticky. Divide the dough into tablespoon-sized balls and place them on parchment-lined baking sheets.
Press lightly to flatten the balls and bake until edges are firm but centers are still soft, about 10 minutes. Remove the baking sheets from the oven and al- low to cool for five minutes before trans- ferring to a wire cooking rack to let cool completely.