Dairy Free/ Egg Free/ Gluten Free/ Low GI/ No added sugar/ Recipe challenge/ Snack/ Soya Free/ Wheat Free/ Yeast Free

Sugar Free Chocolate Spread

You won’t believe that this nutty sugar free chocolate spread ticks so many Fussy Foodie boxes, uses only four simple ingredients, yet takes literally seconds to make. I am enjoying mine with 0% greek yogurt and blueberries – in fact I was half way through before I remembered to take a photo of my delicious and nutritious sugar free chocolate spread!

sugar free chocolate spread

Recipe for sugar free chocolate spread (makes a small pot):

  • Nuts x100g (I used a packet of mixed nuts but you could just use hazelnuts, almonds or whatever you prefer)
  • Banana x1 medium
  • Cocoa x2 tbsp
  • Agave nectar (or honey) x1 tsp

ready to whizz

Put the nuts in the bottom of a blender/food processor and blitz for 20-30 seconds until they start to become pasty. Now add the banana, cocoa and agave/honey and blitz some more!
You might need to shake up the blender or get in there with a teaspoon to keep it moving. It should end up looking something like this…
sugar free chocolate spread
heaven in a pot – loving my sugar free chocolate spread!

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9 Comments

  • Reply
    Asha
    August 4, 2009 at 2:10 am

    Hi, I’m wondering what blender you use? I’m looking for something that can handle nuts as I want to make things like the chocolate spread and nut milk.

    • Reply
      Miranda
      August 4, 2009 at 10:55 am

      Well I have to say the only food processor I would ever buy is a Magimix – really sturdy and last a life time, my mum has had hers for 30 years and I have had mine for 6 and its done me proud. I make smoothies (with ice), crush nuts and all sorts in mine.

  • Reply
    Kathryn
    August 9, 2009 at 8:55 am

    Sounds really interesting! Do you store this in the fridge? And also how long does it last? Thanks

  • Reply
    Laura
    August 10, 2009 at 7:12 pm

    I would definitely recommend storing it in the fridge. The banana will be the limiting factor in how long it keeps – probably only up to a week.
    I also froze some in an ice cube tray – it makes a wonderful frozen dessert!

  • Reply
    Laura
    August 10, 2009 at 7:15 pm

    As for the blender, I just use a hand held stick one (if you know what I mean!). For this recipe I used it with the compartment on the end and was really impressed how well it blended the nuts.

  • Reply
    Ali
    August 13, 2009 at 9:02 pm

    not very nice at all, sorry 🙂

  • Reply
    Laura
    August 16, 2009 at 4:17 pm

    I’m sorry you didn’t like it Ali and I am quite surprised as everyone who has tasted my sugar free chocolate spread so far has loved it. But hey, we all like different things so that’s ok!

  • Reply
    Jane
    April 13, 2011 at 4:19 pm

    It sounds great but I dislike bananas….can you offer a healthy alternative that will blend well, I was thinking strawberry but dunno how well that’ll go with the nuts!

    • Reply
      admin
      June 1, 2011 at 4:42 pm

      Hello Jane… ok now this might sound odd, but try replacing it with avocado, its often used in Raw food recipes, as its great for texture. Let us know how you get on.

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