Homemade Chocolate Spread Recipe (Dairy-Free, with Cocoa Powder)

This homemade chocolate spread recipe was born because my son loved Nutella when he was little (who didn’t? 😄).

Over time, though, we found it tasted sweeter than we liked. Since we now follow a plant-based diet, we also wanted to avoid dairy products, including milk.

That’s how I started experimenting. Instead of refined sugar, I use maple syrup — the flavor is not the same, but it adds sweetness while keeping the spread healthier.

No Equipment? No Problem!

I make this cream often! Not everyone has a food processor or feels like cleaning it afterwards, so I’ve also tried mixing everything in a large metal bowl with a big whisk.

It works surprisingly well — not as creamy, but still delicious and quick enough to whip up while your bread is toasting for breakfast.

Chocolate Spread for Bread

Personally, I love it on dark bread. Here in Singapore, PAUL bakery makes an amazing rustic loaf (Pain Nordique) that pairs perfectly with this spread.

But of course, you can enjoy it on your favorite bread! At home, we also love to spread it on homemade crepes — a real treat.

Ingredients for Homemade Chocolate Spread Recipe

• 35 g raw cacao powder (or regular cocoa powder like Van Houten for a more economical option)
• 35 g ground almonds
• 20 g high-quality coconut oil
• 80 g water
• 20 g maple syrup (or date syrup)
• A pinch of salt

Preparation

1. Weigh all the ingredients separately.
2. Place them into your own food processor (I use a Ninja Foodi Power Blender, but any good food processor or mixer will work).
3. Blend for 1 minute.
4. Open the jar, scrape down the sides with a spatula to bring all the ingredients to the bottom.
5. Blend again for another minute.
6. The final texture should be smooth and spreadable.
7. Transfer the cream into an airtight container (preferably made of glass with a vacuum seal) and store it in the refrigerator. Thanks to the coconut oil, it will solidify slightly and become the perfect spreadable texture — just like store-bought chocolate cream!

👉 If you don’t have a food processor, you can also whisk the ingredients in a metal bowl — it takes more time and effort, but it works.

How to Make Chocolate Spread with Cocoa Powder

For this recipe, I sometimes use raw cacao powder. It’s rich in flavanols and has a slightly acidic taste, which gives the spread a unique depth of flavor. However, raw cacao is more expensive, so I don’t use it all the time.

But don’t worry — you can also use cocoa powder instead. I usually go for Van Houten, which is pure and unsweetened. Ensure you select a high-quality cocoa powder with no added sugar.

Many chocolate spread recipes use melted chocolate bars, but I find that a bit tedious for everyday use. With cocoa powder, the recipe stays quick, easy, and still delicious.

Notes & Tips

• This recipe makes about 150 g of chocolate spread — just enough for testing and for a couple of uses.
• Try it once first so you don’t waste ingredients. If you like it, you can easily double or even triple the quantities.
• If you prefer a firmer texture, make it ahead of time. Thanks to the coconut oil, it will solidify in the fridge into the perfect spreadable consistency.
• The spread keeps well in the refrigerator for at least 5 days.

Homemade Chocolate Spread Recipe (Dairy-Free, with Cocoa Powder)

Angela

A smooth and creamy homemade chocolate spread, naturally dairy-free and lightly sweetened with maple syrup — perfect for toast, pancakes, or spoonfuls straight from the jar.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Breakfast

Cuisine vegan

Servings 10 15g per serving

Calories 25 kcal

Equipment

• 1 food processor (or blender) If you don’t have a food processor, you can also whisk the ingredients in a metal bowl — it takes more time and effort, but it works.
• 1 airtight container (glass jar preferred)
• 1 kitchen scale

Ingredients

  

• 35 g raw cacao powder (or regular cocoa powder like Van Houten for a more economical option)
• 35 g ground almonds
• 20 g high-quality coconut oil
• 80 g water
• 20 g maple syrup (or date syrup)
• pinch of salt

Instructions

 

• Weigh all the ingredients separately.
• Place them into your own food processor (I use a Ninja Foodi Power Blender, but any good food processor or mixer will work).
• Blend for 1 minute.
• Open the jar, scrape down the sides with a spatula to bring everything to the bottom.
• Blend again for another minute.
• The final texture should be smooth and spreadable.
• Transfer the cream into an airtight container (preferably glass with a vacuum seal) and store it in the fridge. Thanks to the coconut oil, it will solidify slightly and become the perfect spreadable texture — just like store-bought chocolate cream!

Notes

• This recipe yields ~150 g of chocolate spread — enough for around 16 servings (~1 slice of bread with spread).
• Each serving provides approx.: 25 kcal, 0.7 g protein, 2 g fat, 2 g carbs.
• Thanks to the almonds, this spread contains a good amount of protein and healthy fats.
• For an extra boost of plant-based protein, pair it with soy yogurt or a protein-rich bread.
• If you don’t have a food processor, you can whisk the ingredients in a metal bowl — it takes more time, but it works.

Keyword bread spread, chocolate spread, dairy-free, healthy Nutella, vegan chocolate cream

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