Name: Vegan Chocolate Spread
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Vegan
Ingredients: 1 cup hazelnuts; 1/4 cup cocoa powder; 1/4 cup maple syrup; 1/4 cup coconut oil; 1/2 teaspoon vanilla extract; 1/8 teaspoon salt

Why You’ll Love Vegan Chocolate Spread Recipe

This recipe stands out because it:

Uses only a few wholesome, plant‑based ingredients.
Comes together in about 30 seconds with minimal equipment.
Contains no nuts, added oils, or refined sugars — yet tastes indulgent and chocolatey.
Is versatile enough to be thick like a classic spread or thinner like a sauce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
100 ml white sesame tahini
80 ml oat milk or water
10 g cacao powder
25 ml maple syrup (to taste)

Optional flavour additions:
vanilla paste
cinnamon powder
orange zest
pink salt

Directions

Pour the white sesame tahini into a clean mixing bowl.
Add the cacao powder and maple syrup.
Pour in the oat milk (or water).
Whisk everything together until you achieve a smooth, creamy consistency.
Adjust the thickness by adding a little more liquid for a sauce or using less for a thicker spread.

Servings and timing

Servings: about 4 portions.
Prep time: about 1 minute.
Total time: about 1 minute.

Variations

Swap oat milk for water if you prefer a lighter consistency.
Use a different liquid sweetener such as coconut nectar or date syrup.
Try black sesame butter or pumpkin seed butter in place of tahini.
Add complementary spices such as cinnamon or cardamom, or a citrus note with orange zest.

Storage/Reheating

Store the chocolate spread in a sealed jar or airtight container in the refrigerator for up to 5 days. There’s no need to reheat — it’s ready to serve cold or at room temperature.

FAQs

What’s the best tahini to use?

A good quality, stone‑ground tahini will give the best texture and flavour, but any tahini you enjoy will work.

Can I use a different plant milk?

Yes — rice milk, almond milk, or any plant milk can be substituted for oat milk.

Is this spread gluten‑free?

Yes, when using gluten‑free plant milks and ingredients, this spread remains gluten‑free.

Can I make this sugar‑free?

You can reduce or replace the maple syrup with a sugar‑free sweetener to suit your preferences.

How thick should the spread be?

Adjust the plant milk amount — less liquid makes a thick spread, more liquid makes a pourable sauce.

Does it set in the fridge?

Yes, it will thicken slightly when chilled but remains easy to spread.

Can I freeze it?

Freezing is possible, but because it’s quick to make fresh, refrigeration is usually sufficient.

What is this best served with?

It’s delicious on toast, pancakes, waffles, porridge, or even spooned into dessert bowls.

Can I make it thicker like Nutella?

Yes — reduce the liquid or chill after whisking to achieve a thicker consistency.

Are there savoury uses for this spread?

While primarily sweet, a very thin version can be used as a drizzle on fruit or incorporated into sauces where a hint of chocolate fits the dish.

Conclusion

This Vegan Chocolate Spread proves that rich, chocolatey indulgence doesn’t need to come from processed jars at the supermarket. With simple, wholesome ingredients and just one minute of effort, you get a versatile spread that’s healthier, customizable, and irresistibly good. Enjoy it on breakfast or as a sauce — and don’t be surprised if it becomes a staple in your kitchen.