Home Lifestyle Chocolate Almond Spread Recipe: Delicious, Refined-Sugar Free
Chocolate Almond Spread Recipe: Delicious, Refined-Sugar Free

Chocolate Almond Spread Recipe: Delicious, Refined-Sugar Free


By: Susan Joy

This is a quick and easy recipe for Chocolate Almond Spread for when you have a chocolate craving but want to go sugar-free and paleo.

It’s a delicious treat with a fudge taste; you can eat it from a spoon or spread it on 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.


  • 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.

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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.

Article supplied with thanks to The JOYful Table.

About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.

Feature image: Supplied


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