Monday, March 11, 2013

Vegan Chocolate Spread.....step by step.


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THIS is my new obsession-Vegan Chocolate Spread!....I am not calling it DIY nutella spread because it is  lot better than nutella...seriously!

The "nuts" in this spread is cashewnuts and since cashewnuts do not produce oil, (I mean have you ever heard of cashewnut oil-there are peanut oil, hazelnut oil etc etc, but not cashewnut oil) I used virgin coconut oil to make it spreadable................resulting in the most amazing nutty chocolately spread.

Coconut+Chocolate=YUM.



Inspired by: browneyedbaker.com
Ingredients: 
Cashewnuts: 2 cups, roasted.
Powdered Sugar: 1 cup.
Cadbury's Cocoa Powder: 1/2 cup.
Virgin coconut oil: 3-4 tbsp.
Vanilla essence: 1 tsp.
Salt: 1/2 tsp.

Method:
Chop the cashewnuts (I used already chopped cashewnuts). Preheat oven to 180 degree C. Spread the nuts on a single layer on to a butter paper on a baking tray and roast it for about 10 minutes, rotating the baking sheet half way through baking.


Allow the nuts to come to room temperature and then put it into the food processor. Make sure you are using the S blade.


And blitz...since cashewnuts do not produce any oil you have to add about 3 tbsp virgin coconut oil while it is processing (about 3 to 5 minutes)....I like the spread a little nutty so I did not make cashewnuts into a paste...do not forget to scrape down the bowl.


Dunk in cocoa powder, vanilla, salt, and powdered sugar.

And process again for another minute or two..... add another tbsp of coconut oil if needed to make it glossy and spreadable...

YAY! your homemade vegan chocolate spread is ready for you to dive in.
Transfer the chocolate spread into a jar with a tight fitting lid.
This will keep in good shape for up to a month.

Enjoy your spread on cookies, toasts, biscuits....

I drizzled it over my Skinny homemade vanilla bean ice-cream.


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