Little S has developed a taste for Plamil dairy-free chocolate spread and has it on her toast every morning over anything else. Problem is it’s not always that easy to find, and we can’t buy any other brand due to the presence of dairy or nuts. One local shop sometimes has it, otherwise it’s a 40 minute drive to the next nearest stockist. The last few weeks have been so busy that I haven’t managed to stock up the cupboards… so it’s another thing I thought I’d try and recreate myself.
This recipe works a treat – it may not keep as long as a commercial version but it tastes even better and is far less oily. Perfect on bread/toast, as a sweet dip or even an icing/ice cream topping.
Chocolate Spread (dairy-free, egg-free, nut-free, sesame-free, gluten-free, vegetarian and vegan)
makes 1 jar
- 1/4 cup water
- 1/2 cup caster sugar
- 1 tbsp cocoa powder
- Pinch of salt
- 1 tsp vanilla
- 2/3rds cup dairy-free chocolate, chopped
- 2/3rds cup dairy-free spread
– In a saucepan, melt together the water, sugar, cocoa and salt.
– Bring to a simmer, then remove from the heat
– Whisk in the vanilla, chocolate and spread until silky and lump free
– Pour into a sterilised jar and cover with cling film touching the top of the chocolate mix (this prevents a skin forming)
– Leave to cool entirely, then remove the cling film
– Keep in the fridge and use within 2 weeks.