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.

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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