This delicious and healthy raw chocolate spread is really easy to make. You will never buy any chocolate spread from a shop again! I am not sure how long it will store in the fridge. It never lasts more then 2 days in our house! Check out the recipe notes for more uses.
Prep: 5 mins
Cook: 5 mins
Yields: 1 375g Jar
100g butter or coconut oil
100g nut butter or tahini
3 Tbsp. raw cacao powder
1 heaped Tbsp. hazelnut or almond meal (optional)
1 Tbsp. sesame seeds (optional)
1 Tbsp. chia seeds (optional)
1Melt butter and honey in a small saucepan over a gentle heat.
2Add nut butter or tahini and stir until smooth.
3Add remaining ingredients and stir until smooths.
4Fill chocolate spread in a jar.
5Cool and store in the fridge.
Filling in Double Chocolate Biscuits: Make biscuits. Spread chocolate filling on 2 cooled biscuits and stick them together. Store biscuits in fridge.
Chocolate Icing: Only use the first 4 ingredients. Let the icing cool and harden a bit and spread over your cake.
Raw Chocolate: Use the first 4 ingredients, and add anything you like in your chocolate. (I like whole hazelnuts and cacao nibs.) Fill in a silicon mold and put in the freezer for 2 hours. Remove some chocolate to eat straight away. Store the rest in the freezer, because it melts quickly.