4-Ingredient Chocolate Spread You Can Make at Home – nut-free

Everyone seems to love Nutella or chocolate spread these days and it has a certain place in the cupboard. Perfect on bread or toast, spread over crepes or pancakes, or even as an easy icing for cakes or biscuits, chocolate spread is a versatile kitchen resident.

However, it’s hard to buy chocolate spread that doesn’t contain nuts or milk. We’ve even had allergy specialists suggesting using Nutella to add hazelnuts into the diet, and they seemed utterly unaware that Nutella is a mixture that contains both nuts and milk! and actually if we’re being accurate, Nutella doesn’t contain any chocolate, just over 7% cocoa along with the sugar, hazelnuts and milk powder.

There are a few brands of free-from chocolate spread available, but these are often hard to come by or very expensive. So why not make your own! Besides the resulting spread is better than Nutella with no palm oil and very little added sugar.

I have to say that this recipe has been a labour of love; I have made so many variations before the final, perfectly spreadable recipe below. They all either tasted too much like a ganache, which a chocolate spread is not, or they set too hard. At the end of the day the two non-negotiables of chocolate spread is that is tastes of chocolate and can spread! This recipe is super simple, only contains 4 ingredients but gives perfect chocolate spread results. I use dark chocolate, but you can use your favourite type to make the spread that most pleases you. If you’d rather use maple syrup or honey instead of the sugar, that’s just fine too. The oil may seem unnecessary but it actually does an important job of adding to the silky mouthfeel.

As this is a handmade product it doesn’t keep as long as a jar you may buy. If kept at room temperature I’d say 3 days maximum, in the fridge it will happily last a couple of weeks.

lucylox

Dairy-free Chocolate Spread

dairy-free, egg-free, nut-free, can be soya-free, sesame-free, can be gluten-free, vegetarian and vegan

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Prep Time 10 minutes mins

Servings: 1 jam jar

Ingredients Equipment Method Notes

Ingredients

  

• 50 ml dairy-free milk
• 10 g soft brown sugar
• 50 g chocolate
• 1 tsp flavourless oil

Equipment

• bowl, saucepan, spatula and a steralised jam jar

Method

 

1. Place the milk and sugar in a saucepan. Slowly heat to dissolve the sugar.
2. Then bring to a boil. Immediately pour over the chocolate and leave for 2 minutes.
3. Stir until smooth. Place in the fridge for half an hour, then whisk in the oil and transfer the chocolate spread to the steralised jam jar.

Notes

This recipe is suitable for adjusting to make different flavours – you could add some orange zest if you like chocolate orange, or a tiny bit of mint essence for mint chocolate, or how about 1/2 tsp cinnamon to make a Christmas version?