Healthy vegan cocoa spread

Ingredients

• 200 gpeeled, toasted, unsalted hazelnuts
• 180 gdates
• 200 mlunsweetened plant drink
• 20 gunsweetened cocoa powder
• 1 small pinch (optional)salt

Instructions

1. 1

   Toast the hazelnuts

   If your hazelnuts are raw, toast them in an oven at 180°C for about 12 minutes, moving them halfway through. Once toasted, rub off any loose skins.

2. 2

   Grind the nuts

   Blend the toasted hazelnuts until finely ground.

3. 3

   Add the dates

   Remove the stones from the dates, add them to the hazelnuts and blend again.

4. 4

   Add remaining ingredients

   Pour in the plant drink and add the cocoa powder and pinch of salt.

5. 5

   Blend until smooth

   Continue blending until the cocoa spread is smooth and evenly combined.

6. 6

   Chill the spread

   Refrigerate the spread for a couple of hours so it can firm up slightly before serving.

What is vegan cocoa spread?

This is a homemade chocolate-and-hazelnut spread, sweetened with dates and made without dairy. Cocoa and hazelnuts are familiar partners in spreads served across many cuisines, rather than a dish tied to one specific place.

Here, finely ground nuts give it richness, while the dates provide sweetness and the plant drink helps bring everything together. A short chill makes the freshly blended mixture a little thicker.

Nutrition and macros by portion

The nutrition label shows one serving as written: 460 calories, 9g protein, 48g carbs, 33g fat.

Hazelnuts provide most of the fat and some protein, while dates contribute most of the carbohydrates and natural sugars. Cocoa adds a little fibre, and the plant drink contributes a small amount of energy that varies by type; serve a modest portion with fruit or wholegrain toast for a more substantial snack.

Why these ingredients work

Hazelnuts: Toasting raw nuts brings out their aroma, and blending them thoroughly releases their oils to create a smooth base. If they are already toasted, you can skip the oven step.

Dates: Removing the stones before blending avoids hard pieces in the spread. Soft dates are easier to process; firmer ones may benefit from soaking before use, though that is an optional adjustment.

Cocoa and plant drink: Unsweetened cocoa gives the spread its chocolate flavour, while the plant drink loosens the ground nuts and dates into a cream. The type of plant drink can affect the final flavour and thickness.

Getting a smooth texture

Grind the hazelnuts until they are very fine before adding the dates. Scrape down the sides of the blender as needed so stray pieces are pulled back into the mixture.

Add the liquid and cocoa, then keep blending until no obvious nut or date pieces remain. The spread will be softer straight from the blender and firmer after chilling.

Toasting and timing

Raw hazelnuts need about 12 minutes at 180°C, with a turn halfway through. Watch for a toasted aroma and lightly coloured nuts, and let them cool enough to handle before rubbing away loose skins.

The method gives a couple of hours of chilling time after blending. The total preparation time will be longer if you need to toast the hazelnuts and chill the finished spread.

How to serve it

Spread it on toast or spoon it over porridge, pancakes or sliced fruit. It also works as a dip for apple or pear slices.

For a more balanced snack, pair a modest spoonful with fruit or wholegrain toast rather than serving it on its own. Stir the spread before serving if it has settled in the fridge.

Adjusting the consistency

For a thicker spread, start with a little less plant drink and add more only as needed while blending. For a looser, drizzleable consistency, blend in extra plant drink a small amount at a time.

Use a blender or food processor capable of handling nuts, and pause to scrape the bowl if the mixture gathers around the blades. Chilling helps the spread set but will not make it as firm as a solid chocolate bar.

Recipe notes & tips

• Use unsalted hazelnuts so you can control the seasoning.
• Blend the nuts to a fine meal before adding the dates.
• Remove every date stone before blending.
• Scrape down the blender bowl if ingredients stick to the sides.
• Let toasted hazelnuts cool before handling them to remove loose skins.
• Chill the spread for a couple of hours before serving for a firmer texture.

Variations

• Add vanilla: Blend in a little vanilla extract for a rounded aroma.
• Use another nut: Swap the hazelnuts for toasted almonds for a different flavour.
• Deepen the cocoa: Add a little more cocoa and adjust the plant drink to keep the spread blendable.
• Add cinnamon: Blend in a pinch of cinnamon for gentle spice.
• Choose a different plant drink: Use unsweetened oat or soya drink to vary the flavour and consistency.

Common mistakes to avoid

• Leaving date stones in: Remove them all before blending to avoid hard pieces.
• Stopping the nut blend too soon: Keep processing until the hazelnuts are very finely ground.
• Adding all the liquid at once: Add it with the cocoa as directed, then blend thoroughly and check the consistency.
• Over-toasting the nuts: Check them during the 12-minute bake and move them halfway through.
• Expecting it to be firm straight away: Chill the blended spread for a couple of hours before serving.

How to store

Keep the spread in a clean, airtight container in the fridge and use within about 5 days. Stir before serving; it is best eaten cold or brought briefly to room temperature rather than reheated.

Frequently asked questions