Rich Vegan Chocolate Spread with Cashews & Almonds: Nutella Alternative ✨🍫🌰
ingredients:
1 cup (140g) raw cashews
½ cup (70g) raw almonds
⅓ cup (30g) unsweetened cocoa powder or cacao powder
⅓ cup (80ml) maple syrup or agave nectar
¼ cup (60ml) melted coconut oil
1 tsp vanilla extract
Pinch of sea salt
2-4 tbsp unsweetened plant-based milk (as needed for consistency)
directions:
1. Optional but recommended: Roast the cashews and almonds on a baking sheet at 350°F (175°C) for 8-10 minutes until lightly golden and fragrant. Let cool completely. This enhances the nutty flavor.
2. Place the cooled roasted (or raw) cashews and almonds in a high-speed blender or powerful food processor.
3. Blend on high speed for 5-15 minutes, scraping down the sides frequently, until the nuts break down completely and form a smooth, runny nut butter. This takes patience!
4. Once you have a smooth nut butter, add the cocoa/cacao powder, maple syrup/agave, melted coconut oil, vanilla extract, and salt.
5. Blend again until everything is fully incorporated and the spread is smooth and glossy.
6. If the spread is too thick, add plant-based milk, 1 tablespoon at a time, blending until you reach your desired spreadable consistency.
7. Transfer the chocolate spread to a clean jar or airtight container.
8. Store in the refrigerator. It will thicken as it chills. Let it sit at room temperature briefly before use if you prefer a softer consistency. Use within 2-3 weeks.
Recipe Information:
Preparation Time: 10 minutes (+ roasting/cooling time) | Cooking Time: 10 minutes (roasting) + 15 minutes (blending) | Total Time: 35 minutes (+ cooling) | Calories per Serving: approx. 100-130 per tbsp | Number of Servings: Makes about 1.5-2 cups
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