Looking for an alternative on sugary store-bought chocolate spreads?

This recipe is exactly what you need! A rich and creamy, naturally sweetened chocolate spread with hints of vanilla!

The goal here was to get a chocolate spread that is 1) Very smooth: while it’s not as smooth as Nutella, it’s pretty close 2) Healthy(ish) meaning no white sugar 3) Spreadable but not runny and 4) Room temperature stable, that would keep for a long time at room temperature, so no milk or water.

Since I wanted this chocolate butter to taste more like a decadent spread than a basic nut butter, I had to add some sugar. The thing is, adding any liquid sweetener like maple syrup or agave makes the nut butter thicken and gives it a grainy texture. So instead, I went with coconut sugar.

The secret is to blend the coconut sugar until it looks like powdered sugar. This way you almost cannot feel it.

When it comes to the cashews, I only roast them until slightly golden brown so they don’t get a strong cashew flavor.

Next, cashews are blended with the powdered coconut sugar and cacao powder into smooth nut butter. For extra richness, we have some cocoa butter (or coconut oil), that also helps the spread thicken a bit. Vanilla extract for flavor, and a good pinch of salt because chocolate without salt is a no-no.

A quick tip: I recommend blending the cashews first into a nut butter before adding the remaining ingredients. I found this is the most effective method.

This spread is perfectly sweet, chocolatey, and keeps at room temperature for weeks!

If you are looking for an alternative on commercial chocolate spreads, look no further! This spread will please everyone, from kids to your grandma, everyone loves it!

For more nut butter recipes, check out this Candied Pecans Salted Tahini Butter, Best Almond Butter, or this Maple Praline Butter!

Let me know in the comments if you try this recipe!

Print