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    Home » Recipes » Sauces

    Vegan Chocolate Spread (4 Ingredients - No Nuts)

    13th June 2021 by Jamie Raftery 6 Comments

    JUMP TO RECIPE

    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!

    vegan-chocolate-spread-served-from-a-jar

    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!

    spooning-chocolate-spread-out-of-a-jar

    Ingredients you will need for vegan chocolate spread

    • Sesame seed tahini
    • Cacao
    • Maple syrup
    • Plant milk
    ingredients-for-chocolate-spread

    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.

    How-to-make

    Add tahini to a clean bowl

    tahini-in-a-bowl

    Add cacao to the bowl

    adding-cacao-to-the-bowl

    In with the liquid sweetener.

    adding-maple-to-the-bowl

    Add your favourite plant-milk or water to the bowl - here I add rice milk.

    adding-plant-milk-to-the-vegan-chocolate-spread

    Get ready to whisk!

    ingredients-in-a-bowl-for-making-vegan-chocolate-spread

    Whisk for 15 seconds until smooth

    vegan-chocolate-spread-ready-to-whisk
    vegan-chocolate-spread-after-whisking

    Task complete: now you have the most delicious and nutritious vegan chocolate spread.

    finsihed-vegan-chocolate-spread

    Consistency

    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.

    vegan-chocolate-sauce

    Recipe Variations

    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

    • Vanilla
    • Cinnamon
    • Cardamom powder
    • Orange zest
    • Sea salt
    • Chili oil
    • Sesame oil
    • Miso - yes miso and chocolate is a lovely combination!
    vegan-chocolate-spread-served-at-the-breakfst-table

    Chef's Top Tips

    • Try adding my walnut milk or pumpkin seed milk recipes for an extra nutritional booster.
    • 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.
    vegan-chocolate-spread-served-in-a-bowl

    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.

    vegan-chocolate-spread-served-on-Bircher-muesli

    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!

    vegan-chocolate-spread

    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

    I hope you enjoy this recipe. I'm very happy to share it with you. If you do make this recipe please let me know in the comments below what you think. I love seeing your recreations. You may tag me on Instagram #holisticchefacademy and join me on Pinterest, Facebook, or Instagram for more healthy recipes and videos.

    Good health wishes my friends.

    vegan-chocolate-spread-served-from-a-jar

    Vegan Chocolate Spread

    Jamie Raftery
    This indulgent chocolate spread takes just 30 seconds to make, it's full of nutrition and tastes incredible. You will never go back to store bought chocolate spreads ever again!
    5 from 4 votes
    Print Recipe Save Recipe Go To My Recipe Collections
    Prep Time 1 min
    Total Time 1 min
    Difficulties Beginner
    Course Sauces
    Cuisine International
    Servings 4 portions
    Calories 193 kcal
    Allergens Gluten free, Nut free, Oil free, Raw, Soy free, Vegan

    Equipment

    • Weighing scales
    • Mixing bowl
    • Whisk
    • Spatula
    • Storage container

    Ingredients
     
     

    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
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    Method
     

    • 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.

    Recipe Notes

    Recipe Notes:
    • 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.

    ADD YOUR OWN RECIPE NOTES

    Click here to add your own private notes.

    Nutrition Label

    Nutrition Facts
    Vegan Chocolate Spread
    Serving Size
     
    50 g
    Amount per Serving
    Calories
    193
    % Daily Value*
    Protein
     
    5
    g
    10
    %
    Carbohydrates
     
    12
    g
    4
    %
    Fiber
     
    2
    g
    8
    %
    Fat
     
    15
    g
    23
    %
    Sugar
     
    5
    g
    6
    %
    Sodium
     
    29
    mg
    1
    %
    Potassium
     
    141
    mg
    4
    %
    Vitamin A
     
    59
    IU
    1
    %
    Vitamin B1
     
    1
    mg
    67
    %
    Vitamin B2
     
    1
    mg
    59
    %
    Vitamin B3
     
    1
    mg
    5
    %
    Vitamin B6
     
    1
    mg
    50
    %
    Vitamin C
     
    1
    mg
    1
    %
    Vitamin D
     
    8
    µg
    53
    %
    Vitamin K
     
    1
    µg
    1
    %
    Calcium
     
    72
    mg
    7
    %
    Copper
     
    1
    mg
    50
    %
    Folate
     
    25
    µg
    6
    %
    Iron
     
    1
    mg
    6
    %
    Manganese
     
    1
    mg
    50
    %
    Magnesium
     
    29
    mg
    7
    %
    Phosphorus
     
    198
    mg
    20
    %
    Selenium
     
    9
    µg
    13
    %
    Zinc
     
    1
    mg
    7
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    ENVIRONMENTAL INFORMATION

    Keyword Healthy, Raw
    Did you make this recipe?Tag @the_holistic_chef on social media, I love to see your creations!
    breakfast-bowl-with-chocolate-spread-and-peanut-butter
    Make each day your masterpiece

    FAQ

    How long does it keep for?

    This vegan chocolate spread will keep well in the refrigerator for 5 days

    Can it be frozen?

    Yes it can. But it's so quick to make, I advise making it fresh.

    What tahini is best to use?

    Select a good quality stone-ground tahini if possible.

    More Inspiration

    • vegan Thai chili and eggplant dip
      Nam Prik Kapi | Authentic Vegan Recipe
    • zhoug spicy sauce
      Zhoug Sauce - Spicy Herb Condiment
    • Blueberry Chia Seed Jam

    Reader Interactions

    Comments

    1. Vicky

      June 14, 2021 at 12:33 am

      5 stars
      Thanks Jamie! I’m loving this 😃

      Reply
      • Jamie Raftery

        June 15, 2021 at 9:03 pm

        My pleasure Vicky, hope your keeping well 🙂

        Reply
    2. Aidan

      June 23, 2021 at 6:05 pm

      Could you whisk this with aquafaba to make ice cream?

      Reply
      • Jamie Raftery

        June 24, 2021 at 11:11 pm

        Hi Aiden, I'm sure you can. I've not tried this, it's a great idea. Keep me updated if you make it 🙂

        Reply
    3. Steve Duffy

      December 14, 2021 at 9:00 pm

      Fantastic recipe. So simple, quick and healthy. I’ll never buy that other stuff in the jars again!! Thanks Jamie

      Reply
      • Jamie Raftery

        December 16, 2021 at 4:05 pm

        Hi Steve, delighted you enjoy the recipe. A great one for the kids! You can turn it into a thinner chocolate sauce by adding more plant milk, or keep it thick like a spread by adding less liquid!

        Reply

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    Recipe Rating




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    Hi, my name is Jamie from Galway in the West of Ireland. I've been cooking in Michelin Star kitchens all around the world for most of my career. In 2015 I launched The Holistic Chef academy to focus on the nutritional aspects of food.

    Educate - Inspire - Empower became my mantra and mission. Currently, I'm living and cooking between Europe and Thailand.

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