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!
Let me know in the comments if you try this recipe!
- 3 cups (450g) raw cashews
- 3/4 cup (115g) coconut sugar
- 1/4 cup (25g) cocoa powder*
- 3 tbsp (45ml) melted cocoa butter (or coconut oil)
- 1 tsp (5ml) vanilla extract
- 1/4 tsp salt
- Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper. Spread the cashews evenly on the baking sheet and roast for 11-14 minutes, or until slightly golden. You don’t want to roast the cashews too much otherwise your chocolate butter will have a strong cashew flavor. Remove from the oven and let cool a few minutes.
- In the meantime, add the coconut sugar and cocoa powder to the bowl of a high-speed blender. Blend for 2-3 minutes, or until the coconut sugar looks like powdered sugar. Transfer the powdered sugar to a bowl and set aside.
- Add the roasted cashews to the blender and blend on high-speed until it turns into butter. Add the powdered coconut sugar, melted cocoa butter, vanilla extract, and salt. Blend for another 3-5 minutes, or until very smooth. The longer you blend the smoother.
- Transfer to a clean glass jar and keep at room temperature. Use to top oatmeal, waffles, crepes, or bread! The vanilla chocolate butter will keep for up to 1 month.
*My favorite way to make this chocolate butter is to use 3 tbsp of raw cocoa powder and 1 tbsp of normal cocoa powder.
- Serving Size: 1 tbsp
- Calories: 116
- Sugar: 5.3g
- Fat: 8.4g
- Carbohydrates: 9.8g
- Fiber: 0.7g
- Protein: 2.4g