Delicious Dark Vegan Chocolate Spread Recipe UK
Rated 5.0 stars by 1 users
Category
Vegan
Servings
20
Prep Time
10 minutes
Cook Time
5 minutes
Calories
95
If you like chocolate spreads but need a vegan option, this dark chocolate spread is a good choice.
It uses Whitakers Dark Chocolate to create a smooth and rich taste without any dairy.
Spread it on toast for breakfast, mix it into porridge, or add it to pancakes for a treat.
This recipe is easy to make at home with basic items, and it suits people who avoid animal products.
Try it and see how it adds delicious chocolatey flavour to your meals.
Ingredients
-
150g of Whitakers Dark Chocolate
-
200ml full-fat coconut milk (from a can, well mixed)
-
2 tbsp maple syrup (or agave nectar)
-
2 tbsp smooth almond butter (or hazelnut butter for a Nutella-style twist)
-
1 tsp pure vanilla extract
-
Pinch of sea salt
Directions
Melt the chocolate
Break the Whitakers Dark Chocolate into small pieces.
Place in a heatproof bowl over a pan of gently simmering water (double boiler method).
Stir until smooth, then remove from the heat.
Blend the base
In a blender or food processor, combine the coconut milk, maple syrup, almond butter, vanilla extract, and sea salt.
Combine
Slowly pour the melted chocolate into the blender while blending until fully combined and silky smooth.
Cool & store
Pour the mixture into a sterilised jar.
Allow to cool at room temperature, then store in the fridge.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 20 delicious portions of chocolate spread for vegans.
Calories per serving: 95 calories.
Remember: Please tag #whitakerschocolates with photos of your homemade Vegan Chocolate Spread.
How to Store Your Homemade Pant-Based Chocolate Spread
Keep the spread in the fridge in an airtight jar for up to 10 to 12 days.
Let it sit at room temperature for 10 to 15 minutes before use, as it firms up in the cold.
Freeze in small amounts for up to one month.
Nutritional Information
| Nutrient | Amount per 1 tbsp (20g) |
|---|---|
| Calories | ~95 kcal |
| Fat | 7g |
| Carbohydrates | 7g |
| Sugars | 5g |
| Protein | 1.5g |
Values are approximate and may vary depending on nut butter choice.
Serving Suggestions
- Spread on warm toast or bagels for a rich breakfast.
- Drizzle over pancakes or waffles.
- Use as a dip for fresh fruit such as strawberries, bananas or apple slices.
- Mix into porridge or overnight oats.
- Add to smoothies for extra chocolate taste.
- Layer in plant-based yoghurt parfaits with berries and granola.
- Fill crepes or roll into vegan wraps with banana slices.
- Top vegan ice cream or nice cream bowls.
- Stir into warm plant milk for a quick hot chocolate drink.
- Use as a base for chocolate fondue with fruit and pretzels.
- Spread on rice cakes or crackers for a light snack.
- Mix into brownie batter before baking for more depth.
- Add to energy balls made with oats, nuts and dates.
- Use in thumbprint biscuits as a centre filling.
A Brief History of Veganism
Veganism has roots in ancient times. In India, around 500 BC, figures like Mahavira in Jainism and Buddha promoted ideas of non-violence to animals, leading people to avoid meat and animal products.
Similar practices appeared in ancient Egypt from 2500 BC and in Greek thought with Hippocrates, who saw benefits in plant foods for health.
2 comments
Sorry Nora! I have updated the recipe with the missing ingredient.
Looks like you forgot to include the chocolate in the ingredients list — how much to use please?