Nut Free Chocolate Spread
If you love the classic chocolate-hazelnut spread but want a cleaner, simpler option, this Nut-Free Chocolate Spread is for you! Made without refined sugar and using just four wholesome ingredients, it’s rich, creamy, and ready in under 30 minutes. Perfect for anyone who is dairy-free, nut-free, or following a plant-based lifestyle—without any unnecessary additives!
INGREDIENTS
- 13.5 Ounces Full Fat Coconut Milk (Or your choice of milk)
- 1 Cup Medjool Dates, Pitted
- ½ Cup Cacao Powder (You can sub with cocoa powder)
- ¼ Teaspoon Salt
SIMMERING THE INGREDIENTS
In a saucepan over medium-high heat, combine the coconut milk, pitted Medjool dates, cacao powder, and salt. Stir occasionally as it heats up.
Once it reaches a gentle boil, reduce the heat to medium-low and let it simmer for about 20 minutes, stirring occasionally.
BLENDING UNTIL SMOOTH
Remove the saucepan from the heat and allow the mixture to cool for 2-3 minutes.
Transfer everything to a high-speed blender and blend until smooth and creamy.
Scrape down the sides as needed, then pour the chocolate spread into a glass container to cool to room temperature.
CHILLING & ENJOYING
Once cooled, cover the container and refrigerate. The spread will thicken as it chills—2 to 4 hours is ideal.
Enjoy it as a spread on rice cakes, fresh fruit, or by the spoonful!
STORAGE TIPS
For the best texture and freshness, store the chocolate spread in an airtight container, like a mason jar or glass storage container.
This recipe makes just over 2 cups, which fits perfectly in an 8-ounce jar. It stays fresh in the refrigerator for 8-10 days.