As a child, I grew up with Vegemite and Nutella. Infact, I still really like my vegemite! However, I would bet that I’m also in the minority of people who doesn’t actually like Nutella! Over the years, I’ve tried a few different versions of homemade chocolate spread for myself and for my boys. And the one we have settled on apart from chocolate tahini is our version that contains no hazelnuts or nuts what-so-ever! That’s right, this chocolately spread contains no hazelnuts to roast or peel, and there is no coconut sugar and definetely no palm oil!
My version of a healthy spreadable chocolate spread uses simple ingredients and when mixed together gives a lovely smooth and creamy healthier option. My youngest was a Nutella fan… however now he prefers this homemade version of chocolate spread a lot more. Plus, I know that he is getting a healthier version with added protein benefits.
For this recipe you will need:
- a food processor
- A small sterilised jar for storing the spread in.
Firstly, you will need some juicy medjool dates as the natural sweetener and knowing that they are loaded with vitamins, minerals and fiber is fantastic, but also knowing that they boost bone health is an added bonus. Medjool dates are large, soft and sweet. If yours are not soft, just soak them in warm water to rehydrate them for a couple of minutes and this will also help to remove a little of the sweetness if you don’t like them too sweet. Plus it also helps if you want to remove the skins for an even smoother spread.
In this recipe I use my own homemade Almond Butter which by the way, is super easy to make and great for adding to smoothies, pancakes and rice crackers for a post-workout snack. I haven’t tried this recipe with any other nut butters, as I really like the taste and dimension the roasted almond butter gives to the chocolate spread.
Once you have created this lovely chocolate spread you’ll find it perfect to add to so many different recipes and feel free to experiment with different nut butters, and adding in different spices such as cinnamon and cardamom.
I hope you love my vegan, nut free version of chocolate spread. It’s:
- Naturally sweet
- Easy to make
Friends, if you try this recipe, let me know. Leave a comment, rate it, tag a photo #schiavone360 on Instagram or any other social media platform.
- 7-8 medjool dates - pitted
- 2 teaspoons agave syrup
- 2 Tablespoons almond milk (or other non- dairy milk of choice)
- 2 Tablespoons cacao powder
- 3 Tablespoons homemade almond butter
- ¼ cup water
- pinch of sea salt
- Soak medjool dates in hot water for 5 minutes if they need softening. I like to then remove the outer skin for a more perfectly smooth spread.
- Place all ingredients into a multi-mixer or smaller bowl of your food processor.
- Blend until all ingredients until well combined and you are left with a smooth creamy chocolate-y spread.
- You may need to scrape down the sides and using the pulse button to blend again.
- Keep in small jar and store in the refrigerator.
- Cooking time refers to the processing of the ingredients in your multi-mixer or food processor. There is no actual cooking time.