This Coco Cacao Vegan Chocolate Spread could not be easier to make – just blend together the four ingredients, chill to set and enjoy.
I was amazed while visiting a chocolate factory in Indonesia that they made a chocolate spread that was dairy free with just 3 ingredients. I’ve added vanilla to give it some extra depth but it’s also great without it.
You can use as a spread on anything – I like to spread it on bread and dried figs. It can of course, be eaten with a spoon from the jar. Made from just pure natural ingredients and suitable for vegan, dairy-free, plant-based and general healthy diets.
This chocolate spread is a great healthier alternative to the shop bought versions as its free of palm oil, stabilisers, dairy and refined sugar.
Coco Cacao Chocolate Spread Video Recipe
It melts perfectly on warm bread to give a deep chocolate gooey taste. If you are following a gluten-free diet check out my recipe for buckwheat chia bread – it’s easy to make from just a few whole food ingredients and free of wheat and gluten.
This base can also be used as an ingredient to make a delicious dairy free chocolate drink. Just mix a few tbsp with hot water for a creamy hot chocolate drink or cold iced water for an ice chocolate drink. Both are great and make a perfect dairy-free creamy chocolate beverage.
You can make a raw version if you like by making your own coconut milk (directions in Golden Tempeh Curry Recipe) and blending with raw cacao and a sweetener of your choice.
Replace the coconut sugar with your favourite sweetener if you like but the caramel tones of coconut sugar works really well. If you are using a liquid sweetener the spread might not come out quite as thick.
This vegan chocolate recipe contains no nuts. Coconut is technically a seed as the white inner part with a brown casing that we use in recipes is a seed. Also it’s suitable for people that have a tree nut allergy.
When it’s in the shell that it grows on the coconut palm it’s also technically a fruit. The young coconut fruit is often consumed as a drink where the immature coconut is filled with an electro-light rich drink and the flesh is young and jelly-like.
Coconut is often called the tree of life as every part of it can be used – for a drink, food, fuel and making various things from shelter to musical instruments. Although coconut a palm, not a tree due to having no branches or bark.
Coconut sugar is used to sweeten this vegan chocolate spread recipe. This sweetener is made from the flower sap of the coconut sugar. It’s high in sugar so should be consumed in moderate amounts but does contain some vitamins and minerals so is better for you than refined sugar.
The high coconut content of this recipe means that the sugar is absorbed slower into the bloodstream.
Coconut is high in saturated fat and there have been many misconceptions that it is unhealthy. However, the studies that showed coconut to be unhealthy were based on hydrogenated and refined coconut oil that has been messed around with and is full of trans fats so it’s no surprise this type of coconut is unhealthy. More recent studies show that coconut fat can be very beneficial for your brain and heart.
More research is needed to fully conclude but coconut products now and again will probably be part of a very healthy diet. It’s best to only eat 1/4 of this a day due to the high fat and calorie content.
Coconut Chocolate Spread
Dairy free chocolate spread that takes a few minutes to make. Perfect on hot bread, crackers or just eaten with a spoon.
Rich and creamy thanks to coconut that gives an amazing taste and texture.
Ingredients
- 1 can Coconut Milk, not low-fat (400ml / 15 fl oz)
- 4 tbsp Cacao/Cocoa Powder
- 4 tbsp Coconut Sugar
- 1 tsp Vanilla
Instructions
- Place everything in a blender and blend for 1-2 mins until everything is mixed and broken up.
- Chill for a few hours in the fridge and it's ready.
- Keep in the fridge and use within a week.
- Use coconut milk that doesn't have added stabilisers as they will prevent it from setting.
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Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 49Total Fat 4gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 3mgCarbohydrates 3gFiber 0gSugar 2gProtein 0g
If you like this check out my Healthy Nutella Chocolate Mousse Recipe, it contains no Nutella as its vegan and palm oil free like all of my recipes. Nutella is just used to describe the taste.
For a healthy chocolate breakfast check out my recipe for overnight chia seed puddings. One of the recipes is for a chocolate hazelnut chia pudding although you can leave out/substitute the nuts and use oat milk to make it nut free.
Updated 20/09/2018: Some people have issues with this not setting. In order to make it set choose a can of coconut milk that is 60% coconut or higher (some are as little as 30%). Also choose a brand that when you shake it the coconut milk isn’t one constant liquid and has some lumps of coconut cream – this can be done with an unopened can in the shop.
I make something like this and put it in a bowl to chill. After chilling overnight I beat with electric mixer to fluff it up. Place in bowl to chill some more, it’s the best mousse!! Works with dates in place of sugar as well. I loooove it with fruit, especially bananas and strawberries.
That sounds really good, thanks for sharing Honey 🙂
How many dates did you use? Thanks
Nice recipe! What is the content of a can in ml? We buy coconut milk in different packaging. Thanks in advance!
Thanks, sorry I should have put that in the recipe, but I’m using 400 ml cans 🙂
What brand of coconut milk do you use?
I’ve been using lidl, coconut merchant or biona organic 🙂
Is canned different than carton coconut milk? Would it still work?
In the UK they are two different products. Carton coconut milk is a direct replacement to cows milk, for this recipe it wouldn’t work I’m afriad.
Can I use white/brown sugar in place of coconut sugar ? Also how long is the shelf life in the fridge ?
Yes that would work if you are fine with normal sugar, I would say about 5 days when stored in the fridge 🙂
hi there, I’m looking into the coconut… but all cans have stabilizer in it… can you recommend a brand or something that don’t have the stabilizer? E466 / E412
Hi Sandra, I’ve been testing different brands as I think some stabilizers are ok. Basically if the coconut milk is the type that that does separate into the cream and water then this should work. I made it last week with an organic brand with Guar Gum/ E412 and it worked great 🙂 It’s difficult to recommend a brand as even the same brand across different countries can be formulated differently.
Halo!!!! Do you think this would make for a good pipe-able frosting for cakes? Consistency wise…
Hi Tolu, yes this does work well as a cake frosting – I often use it as a topping for a cake rather than in the middle as it can be a bit soft for that. Place in the freezer for 10 mins after making then it should be set enough to frost away with 🙂
What kind of vanilla are you using – actually bean, extract or something else?
I use extract, I would use actual beans or a higher quality paste if I had the money though 🙂
hi Bastian,
thank you for this recipe, do you think using coconut cream will work also?
Amelia
You’re welcome, yes I think coconut cream would work for this as im just using the top part of the coconut milk – some people call this coconut cream. Although as I’ve found out in previous recipes coconut cream is something different across the world! Do you mean a can of coconut cream or a block?
You never made mention that you only use the top, more solid, part of the coconut milk. In this comment is the first time you state that. I’m guessing that’s why mine won’t set? I used the whole can.
Hi there, No i’m using the full tin – but it has to be a variety that’s high in coconut (70% or higher is good as some are half this). This recipe is the bain of my life, coconut milk varies so much and lots don’t have enough in to set 🙁
I use canned coconut cream, at the moment I have the Ayam brand. Im in Australia so im unsure at to if you have seen this brand.
I don’t know that brand but canned coconut cream should work great once chilled, as long as it spreads it should make a great frosting 🙂
I think it would be a good idea to add the directions for separating the coconut cream from the milk and using just the cream.
Thanks that’s a good point, I’ll update it. I do just chill the can then spoon out the cream – but it does depend on the brand and coconut milk (I’ve found out) can vary so much in different countries!
Can I freeze it to make ice-cream?
Yes, but I recommend following this recipe for that – https://www.nestandglow.com/healthy-recipes/coconut-almond-chocolate-ice-cream
Can i use fresh coconut milk to?
You can, but it varies so much that it might not set. I’ve had mixed results using fresh coconut milk. Let me know how it goes
Could I add hazelnuts?
Sure that works great – it’s pretty much this recipe https://www.nestandglow.com/healthy-recipes/coconut-hazelnut-chocolate-mousse
Heii Bastian
I tried the recipe but it wont set at all. It’s been in the fridge almost 24 hours.
You say something about the coconutmilk, mine was separated, liquid ind the buttom and “hard” in the top.
I hope you can help me 😀
Hello, some coconut milk this just doesn’t work with im afraid – it seems to vary so much and some have stabilizers. You want to use a brand that is not a consistent liquid when you shake it and not the low fat. Does that make sense? Some coconut milk is also very low in the actual coconut. I tend to use a brand that is 60% or higher. Does that help?
Do we have to chil before making or use coconut milk as it is?
I use it as is – but my kitchen is a bit cool. As its being chilled anyway having a cooler milk will just make it set quicker I think. Most important thing is to use a coconut milk that 60% or above coconut.
Is there anything that can be used instead of coconut milk? (I can’t stand the taste!)
Hi there, I’m afraid not sorry. You really need coconut milk so that it sets. As this is a popular recipe (and many don’t like coconut) I’ll try to develop a coconut free version!
espero q todas las recetas sean asi de buenisimas mis felicitaciones
Muchas gracias, me alegro que les gusten las recetas.
Translation
Arelis: I hope all the recipes are so nice my congratulations
Bastian: Thanks so much, glad you like the recipes
Hi I’m so confused l have tried your recipe twice now following the directions perfectly. Why why does it not set. It’s driving me crazy. Do you use coconut cream or milk. I am buying the coconut milk the Ceres organic brand. Please help me understand what I’m doing wrong. Am I meant to be using coconut cream???
Hi there, it’s all about the coconut milk type. Lots of other comments on this but choose a brand that when you shake it you can hear its a bit separated.
How long does this last in the fridge?
3-5 days it should be good for
Hello
I’d like to make this as a gift for a diabetic friend, I have sugar free chocolate, but what can I replace the sugar with?
Thank you
Hi there, if the chocolate is suitable for her I would just use that as I presume it is already sweetened and not 100% cacao. If not sweet enough you may want to add a sweetener but check with her as it can depend on the diabetes and person.
I used Waitrose essential coconut milk. It tastes delicious but it has not set. I could use it as a chocolate sauce but not a spread. What do you suggest?
I would freeze it into ice pops! Just try to get a can you can shake and it’s separate. I’ve used Lidl own brand full fat in this recipe before.
Great recipe. I used Coles coconut cream in a tin(as I live in Australia) and added 1/2 cup hazelnuts thats been soaked overnight, and its delicious , used as a nutella substitute. Thanks Bastian
No thank you! So nice to have a comment on this recipe that is a compliment 🙂
Could you use a substitute like Swerve and make this keto friendly?
I haven’t used that, but it should work as its just there for the sweetness
Hi can you tell me the measurement of the coconut milk as cans vary in size
Hi there, about 400ml / 15 fl oz. Sorry about that will update the recipe
Hi! I just tried your recipe. Chilling it now and crossing my fingers it works! I used real coconut milk (there are those who squeeze out the milk for free in our market). Just wondering if you’ve tried adding agar-agar to keep it thick. I’m thinking of doing that for my next batch so it thickens more. What do you think?
Great hope you like it. I’ve used agar agar in a coconut panna cotta – https://www.nestandglow.com/healthy-recipes/coconut-panna-cotta-berry-compote it’s nice but the texture is very different. Maybe you would like to make a hybrid of them both to make a chocolate version?
Just made my second lot, and this time turn out prefect, on my first go I put too much of the coconut liquid that comes in the can and in turn went a bit runny, but saying that my daughter love it and put in a order for a second lot.
Great glad it turned out perfect and you got orders for more! 😀
I have used 2 different types of coconut milk and neither have set can you post the exact brand you use?
Hi there, Thanks for sharing your recipe. Is there any other recipe that is a little healthier you can share? For me a can is very high in saturated fat and I’m trying to stay on weight loss program for now and looking for different kind of flavour.
Thanks again!
Check out the link to all of my recipes, hardly any apart from the coconut ones contain much sat fat. Although modern thinking is that saturated fat isn’t as bad as people once thought 🙂
Hola! Me encanto la receta! Cuanto dura en la heladera hasta ya no poder consumirlo??
Great recipe. Thanks. I made it with dates instead of coconut sugar and put about 50 g hazelnuts. Love it.
Amazing to hear, thanks for your tip Ekaterina