This quick raw vegan chocolate spread takes just a minute to make and is delicious. You can either use cacao nibs or powder. I prefer to use the nibs as freshly grinding gives a better flavour. The chocolate spread is creamy and sweet thanks to the cashew nuts so could be a replacement for a milk chocolate spread. If you like darker chocolate reduce the cashew nuts and sweetener then up the cocoa.
To grind the cacao nibs and cashews either use a blender with a grinding blade or a coffee grinder. As its a rapid spread it won’t be smooth, but will have a chunky consistency. I’ve got a stone grinding machine and this creates a silky smooth spread – but 99% of the time I can’t spare hours of messy grinding. The beauty of this recipe is that it’s made in a minute. The chunky consistency is really nice.
You can really use any sweetener you like, I tend to use either coconut palm sugar or maple syrup. For the fat you can use either coconut oil / cream or cocoa butter. I have tried with various other oils like olive and sesame and it still works but I would recommend coconut or cacao. You may want to try various different fats, just make sure you add enough to make the chocolate spreadable.
Quick Raw Chocolate Spread Recipe
- Total time: 5m
- Yield: 10 servings
- Calories: 55 cal
- Cacao nibs, 1 tbsp
- Cashews, 2 tbsp
- Coconut sugar, 1 tbsp
- Coconut oil / cream, 3 tbsp melted
How to Make
- Melt the coconut cream or oil gently with a bain-marie or a bowl in warm water.
- Grind the cacao nibs and cashews until all broken up. Depending on your blender they may stick together in a ball and start to release their oils – this is the right consistency.
- Mix all together and it’s ready to eat.
- Will last for several weeks but keep at room temp to maintain the spreadability.