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
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200ml full-fat coconut milk (from a can, well mixed)
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2 tbsp maple syrup (or agave nectar)
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2 tbsp smooth almond butter (or hazelnut butter for a Nutella-style twist)
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1 tsp pure vanilla extract
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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.
The History of Chocolate Spread in the UK
Chocolate spread first became popular in the UK during the second half of the twentieth century. The idea of a smooth chocolate and nut paste goes back much further, to Italy in the early 1800s. Cocoa was hard to get because of trade problems during the Napoleonic wars. Local makers in the Piedmont area mixed in hazelnuts from the region to make their chocolate go further. This created the first chocolate hazelnut sweets and pastes.
After the Second World War, cocoa was still in short supply in Europe. An Italian company found a way to make a creamy spread using hazelnuts, sugar and a little cocoa. They sold it first as a solid block that could be sliced, then as a soft cream. In 1964 they launched it in jars under a new name that soon became known around the world.
In Britain, chocolate spread arrived mainly through imports in the 1970s and 1980s. People enjoyed it on toast, in sandwiches and as a treat. Dark versions and tubs of plain chocolate spread were also sold in shops. Over time more choices appeared, including vegan recipes that use plant milks and nut butters instead of dairy.
Today chocolate spread is a common sight in UK kitchens. Home cooks often make their own versions with dark chocolate and simple ingredients for a rich flavour without any animal products.
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?