This revolutionary healthy vegan chocolate spread has just 4 ingredients - takes 30 seconds to make - contains no nuts - no added oils and comes full of brain boosting omega fats and minerals. You will never go back to store bought chocolate spreads ever again and this recipe provides a digestive rest from over indulgence of nut-butters!
I love to simplify healthy eating and cooking. It does not need to be complicated. I've been making all sorts of healthy chocolate and cacao sauces over the last few years. It's so fun and satisfying to make healthier versions of the original.
My first variation of this recipes was with carob when I was cooking in the Algarve. Carob is very similiar to cacao powder, the Portuguese carob has a beautiful rich aromatic and caramel aroma.
Cacao in it raw form is a highly nutritional ingredient; coupled with sesame seed tahini it provides good nutrition with indulgent chocolate pleasure - guilt free! I use a little maple in this recipe to bring all the flavours together.
The Ultimate Vegan Chocolate Spread Recipe
I'm very excited to share this Vegan Chocolate Spread recipe with you, I hope it becomes one of your signature go-to recipes. I add it to my porridge, granola, pancakes, toast and anything really; I even eat it on it's own straight out of the jar!
Ingredients you will need for vegan chocolate spread
- Sesame seed tahini
- Maple syrup
- Plant milk
Smooth and rich chocolate spread in 30 seconds
It's really as easy as putting everything in a mixing bowl and whisk it all together! That's why it takes just 30 seconds! The secret is a good quality tahini.
Add tahini to a clean bowl
Add cacao to the bowl
In with the liquid sweetener.
Add your favourite plant-milk or water to the bowl - here I add rice milk.
Get ready to whisk!
Whisk for 15 seconds until smooth
Task complete: now you have the most delicious and nutritious vegan chocolate spread.
You can reduce the liquid in this recipe for a nice thick 'Nutella' spread like consistency or add more liquid for a saucier chocolate sauce finish. The sauce will thicken up slightly in the fridge as it sets.
Substitute the plant milk for water if you would like a lighter sauce.
You can use any liquid sweetener here; I recommend either organic honey, maple syrup, coconut nectar, date syrup or brown rice syrup.
In place of tahini, you can use a black sesame seed butter, pumpkin seed butter or you can even try it with nut butters.
Other optional flavors to add to this vegan chocolate spread recipe
- Cardamom powder
- Orange zest
- Sea salt
- Chili oil
- Sesame oil
- Miso - yes miso and chocolate is a lovely combination!
Chef's Top Tips
- Sieve the cacao powder before adding for an extra smooth and glossy sauce.
- Use an electric hand-whisk for a smooth refined fine-dining finish.
What to spread this indulgent sauce upon?
This is a fun and versatile recipe to have on-hand. Kids will love it, you can add this to ice-cream bowls or top your breakfast pancakes or waffles with this healthy chocolate sauce. Try adding it to a homemade banana split.
You can even serve this as a chocolate mousse style dessert. Transfer to small glasses after making and allow to set in the fridge; top with fresh strawberries for a tasty little treat anytime of day!
One of my all time favourites is: toasted sourdough, tahini chocolate spread, sliced banana, orange zest and toasted pistachios.
How to store
Store in a glass jar or airtight container in the refrigerator.
Depending on what plant-milk you use, this recipe will keep well in the fridge for up to 5 days. I have never tried freezing, but there is no real need to freeze it as it takes just 30 seconds to make fresh!
More recipes to try from Holistic Chef Academy
- Banana protein pancakes
- Oat and chia seed porridge
- Bircher breakfast bowl
- Spirulina and chocolate bliss balls
- Spiced hazelnut and goji bliss balls
We hope you enjoy this delicious recipe. We're happy to share it with you. If you make this recipe please let us know in the comments below what you think. We love seeing your recreations. Happy cooking friends!
Vegan Chocolate Spread
- Weighing scales
- Mixing bowl
- Storage container
For the 30 seconds chocolate spread
- 100 ml White sesame tahini
- 80 ml Oat milk or water
- 10 g Cacao powder
- 25 ml Maple syrup to taste
Optional extra flavorings
- 1 teaspoon REAL Vanilla Paste
- 1 pinch Cinnamon powder
- ¼ each Orange zest
- 1 pinch Pink salt
- Weigh the tahini into a mixing bowl.
- Add the cacao and sweetener.
- Add the plant-milk or water and whisk until smooth and creamy.
- Keep in the fridge for up to 5 days.
- The thickness of different tahini will impact this recipe.
- Add less or more liquid depending on the consistency of the tahini you use.
- You are welcome to use your favorite plant milk (no added sugar!) or water for this recipe.
This vegan chocolate spread will keep well in the refrigerator for 5 days
Yes it can. But it's so quick to make, I advise making it fresh.
Select a good quality stone-ground tahini if possible.