Chocolate Almond Spread

Chocolate Almond Spread

  • Serves: 300g
  • Prep Time: 00:05
  • Cooking Time: 00:00

This is a quick and easy recipe for Chocolate Almond Spread for when you have a chocolate craving. It's a delicious treat with a fudge taste; you can eat it from a spoon or spread it on your paleo/gluten-free toast or apple pieces. It's a healthier replacement spread for Nutella. I used almond butter from a jar containing only 100% natural almonds to make life a bit easier. If you would prefer to make your own almond butter, use 400g of raw almonds to produce 200g of butter. Process the almonds in a food processor. Process until you reach an almond meal/flour texture, continue blending it into a thick mass, stop your food processor for a break, and continue until you have smooth almond butter. Then, add the ingredients to make your chocolate almond spread.


* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 200g natural almond butter/spread, (with only 100% almonds)
  • 3 - 4 Tbsp maple syrup (100%)
  • 1 1/2 Tbsp cacao raw powder
  • 1 Tbsp soft coconut oil
  • 1 tsp vanilla extract (organic)
  • 3/4 tsp cinnamon
  • A generous pinch of fine sea salt


Place all the above ingredients (including the oil on top of the jar) into a food processor. Process for approximately 10 - 15 seconds (this will depend on the strength of your motor) until the spread comes together.

Depending on the brand of almond butter you purchase, the mixture can be thick and creamy or a little grainy (tastes delicious either way). Don't be tempted to over-blend though; otherwise, the oils may separate.

Taste and add a little more sea salt if needed.

Transfer to a glass jar and store in the fridge for up to 6 weeks (it will be eaten well before that). If you prefer a softer texture, you can store it at room temperature for 1 - 2 weeks (it's easier to spread when at room temperature).

Serve on paleo toast for breakfast or on slices of apple for a mid-morning snack, I often dig a spoon in and eat straight from the jar.

almond butter/spread

Almond butter may also be called almond spread. It is finely ground down almonds to a texture resembling a paste. In my cookbook I have a recipe for roasted almond butter, which has extra flavour due to the roasting and a little organic salt added. If purchasing a commercial almond butter in a jar, make sure it's 100% almonds.

maple syrup (100%)

Maple syrup is an earthy, sweet tasting amber liquid that is produced by boiling down the sap of maple trees. Use organic 100% maple syrup which is a natural food sweetener, not a flavoured maple syrup. Pure maple syrup contains a decent amount of some minerals, especially manganese and zinc, some traces of potassium and calcium but it does contain a whole bunch of sugar. I try to reduced the amount of sweetness in each recipe to the lowest possible without compromising taste. Feel free to adjust to your liking. I use maple syrup in place of raw honey when I don't want the strong honey flavour coming through in a recipe. I have paleo cookies and desserts in my cookbook made from whole food ingredients with natural sugars but please don’t overindulge. Use as a treat only for special occasions.

cacao raw powder

Raw cacao powder and cocoa are made from the same source but are so different. Cacao powder is raw, unsweetened and in it's natural state, it has a stronger flavour and you would use less than cocoa powder. It is so good for you; high in dietary fibre, iron and is a good source of magnesium and antioxidants. Cocoa has been heated and processed, the high heat when processing kills all the minerals and vitamins.

coconut oil

Coconut oil is one of the most nutritious fats to cook and bake with. Use organic extra-virgin coconut oil which is unrefined and unbleached from non GMO coconuts. Coconut oil has a high smoking point and it is slow to oxidize due to its high saturated fat content, thus, resistant to going rancid. Some studies suggest coconut oil helps with digestion, including irritable bowel, tummy bugs, candida and parasites due to this oil containing short term medium-chain saturated fatty acids (MCFAs), which is a healthy form of saturated fat.

vanilla extract (organic)

Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.


I am sure you will notice as you read my recipes that cinnamon appears quite frequently. It lends itself to savoury and sweet dishes. I have used ground cinnamon in my recipes if not stated otherwise. The best cinnamon to use is Ceylon (Verum). It has huge health benefits in regulating blood sugar levels. Cinnamon has antifungal properties and candida (yeast overgrowth) cannot live in a cinnamon environment. Added to food it inhibits bacterial growth, making it a natural food preservative and these are just a few of the benefits.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.