Chocolate nut spread

With how many chemicals are being added to the chocolate spreads sold in stores nowadays, I highly recommend you to rather make your own at home. It isn’t hard and take only a little amount of time. Let’s get into it.

Chocolate nut spreadPin

Preparation time: 20 minutes

  • 1 cup (250ml) of organic Medjool dates + 5 tbsp. (75ml) of water
  • 1/2 cup (125 ml) organic chocolate chunks
  • 1 cup (250ml) raw organic hazelnuts
  • 1 cup (250ml) raw organic almonds
  • 1/2 cup (125ml) raw organic walnuts
  • 1/4 cup (62.5ml) unsweetened organic cocoa powder
  • 1/2 cup (125ml) of almond milk
  • 2 Tablespoons (30 ml) organic coconut oil
  1. Preheat your oven at 350º.
  2. On a cookie sheet, spread the hazelnuts, the almonds, the walnuts and put them in the oven for 10-12 minutes.
  3. In the meantime, cook your dates with the water for 5 minutes in a small pot.
  4. When it’s all in puree, melt in your chocolate chunks, the coconut oil and stir in the cocoa powder.
  5. When your nuts are roasted, put them in the food processor and mix until you see it starts to turn into butter, about 3-4 minutes. I find it’s faster when the nuts are still hot compared to cold ones.
  6. Add in the chocolate and continue mixing until it’s a paste. Put in the almond milk and you will get a nice smooth texture, really spreadable.

As I always do, I asked my readers to take part, maybe tell me what they think about my recipes and give me some tips, as well. What do they think of this one? Do they like it, did they make someone important to them happy with it? Did it help them save some time? Simply, what do our readers say about this recipe? Here it comes:

“I made this for Christmas gifts. It is delicious. I served it with shortbread, but am sure it would be good on just about anything.”

“Thank you for sharing this recipe. I love it so much.”

“I finally changed out the peanut butter for homemade almond butter! OMG, tastes so damn good. Thanks again for this awesome recipe.”

“Made this for my boyfriend and family for Christmas. Everyone enjoyed it. So much better than the store bought kind.”

“This is so good! I used it on top of biscuits and slices of bread.”

“This was a lovely spread, so smooth and tasty. It was a great addition to our breakfast toast.”

“I made this with almond butter instead of peanut butter for a sweet treat for my boyfriend, who does not like chocolate spreads!”

“It’s a very nice spread.”

“I made this one last night and it was delicious. I didn’t have any coconut oil so I used olive oil.”

“I’m not ready for my Italian wife to know about this since her family is vegan.”

“I’ve used the Chocolate Hazelnut Spread on toast with fruit before… very good!”

“It’s a great spread for peanut free folks like me and my friends. We all love it very much.”

“My wife brought me back some chocolate hazelnut spread for my birthday. Ok, ok! I made it that day too.”

And a little note before I will finally say goodbye to y’all: You’re 1 000, no 1 000 000, no 1 000 000 000 times more awesome and nice and excellent than every recipe here. Love you, love you all!

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