Tasty Vegan Almond Chocolate Spread
I really enjoyed making this recipe. Especially as I got to make some almond butter for the first time!! So easy to make your own. Anyway, my reason for creating this recipe is for my daughter and hubby who are both allergic to hazelnuts. I wanted to make them a chocolate spread they can eat and enjoy without having to read any fine print. With just seven simple ingredients, this is a fun and pretty simple recipe to create. Whip up your own Tasty Vegan Almond Chocolate spread in under 30 minutes.
Tasty Vegan Almond Chocolate Spread
Equipment
- Stand Mixer
Ingredients
- 300 g Almond
- 1/4 tsp sea salt
- 1/2 cup maple syrup
- 2 tbsp coconut oil
- 1 can coconut cream
- 1 tsp vanilla essence
- 200 g Dark Chocolate
Instructions
Create Almond Butter First
- Preheat your oven to 200°C. Add almonds to a baking tray, cover with the sea salt and roast for 10 minutes only.
- Next add the almonds to the stand mixer and blend until you get an almond butter. This takes about 10 to 15 minutes. Be patient. Stop halfway and clean down the sides with a spatula. Continue. It does get buttery, again just wait it out.
Chocolate prep
- While the almonds are blending. Chop up all your chocolate and place in a bowl.Next add your coconut cream to a small pot and heat it up (or you could pop in a microwave for a couple of minutes.)Once this is done, pour the hot cream over the chocolate and leave it to stand until almond butter is ready.Melt the 2 tablespoons of coconut oil in a separate bowl. Set to one side for a bit.
Making The Chocolate Spread.
- Once the almonds have become a butter, add in the chocolate and coconut cream, melted coconut oil, maple syrup and vanilla essence and whizz it up together for a couple of minutes until all the mixture has incorporated. You should have a rich creamy chocolate finish. See video below for results.
- Sterilise a couple of small jam jars. I place a spoon in each jar and add in boiling water and let them sit until I’m ready to pour in my spread.
- Now all you need to do is pour the chocolate into each jar. Let it cool completely. You can store it in the fridge.
Roast the almonds with a pinch of sea salt really brings out the flavour. The salt helps to balance out the sweetness in the chocolate. Pop in a hot oven 200 C approx for about 10 minutes.
I let the chocolate sit in some hot coconut milk until its ready to add to the almond butter.
Chop up a couple of 100 g dark chocolate bars.
I add my almond essence to the Maple syrup. Don’t forget to melt your coconut oil in advance in a separate bowl. Also if you don’t like your spread too sweet, 1/4 cup of maple syrup works also.
Whipping up the almonds until they become buttery takes a little time and patience. Ensure you scrape down the sides halfway.
Once the almonds reach butter stage, pop in the rest of the ingredients and blend for another couple of minutes only.
This chocolate pour is so satisfying!
For more recipes and stories and videos follow me @theveganhoneypot on Instagram.
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