I’ve got a bit of a sweet tooth and love my chocolate spreads on bread. For a long time there was nothing that could replace a certain well know big brand for me. I tried a number of the organic chocolate spreads and just couldn’t find an alternative to the potentially GMO laden, commercial chocolate spread.
So about a year ago I decided to try and make my own and was reasonably successful. Since then I have been trying a number of different variations and have now found my favourite version that beats the big brand chocolate spread hands down. To top it all off, it’s also very easy to make, other than the ingredients, a food processor is all you need.
- Macadamias, approx. 500g
- Rapadura, approx. 6 heaped table spoons (or more depending on taste)
- Raw Cacao powder, approx. 3 heaped table spoon (or more or less depending on taste)
- Put all the macadamias into the food processor and process until they turn to a creamy consistency. It will take a little while for the macadamias to turn creamy. You might have to stop the processor and push the chopped macadamias back down to the blades if they get stuck on the wall of the processor.
Our processor manages to turn about 500g of macadmias into a cream consistency within about 5 minutes of continues processing.
You can’t really go to long with the processing, the longer you process the macadamias the creamier they get.
- Add the Rapadura to the creamed macadamias. I use about 6 heaped table spoons for 500g of macadamias. Rapadura is unprocessed sugar cane juice that has been evaporated. It is not refined and still contains all the goodies of sugar cane as well as plenty of sweetness,
I like to use Rapadura as it also give the chocolate spread a slight molasses taste.
- Also add the cacao powder now. I like to use about 3 heaped tablespoons. Please feel free to add more or less according to taste.
- Switch on the food processor again and let it run until all the ingredients are thoroughly mixed. Once done should look something like below
I normally place in a jar and smear on bread; yummy!
This chocolate spread keeps unrefrigerated for about 2-3 weeks; maybe more, but there is never any left after 2-3 weeks in our place.
If you like coconut and chocolate combined you can try using a little less macadamias which will make the mix drier, and a little bit of coconut oil to the mix. Very tasty as well!
You can also try using other nuts. The nuts are basically meant to provide the creamy, oily base for the other ingredients, so try using other nuts that cream up relatively easy; such as cashews. I have tried using hazelnuts but found that they are to dry and you need to add extra oil to achieve a spreadable consistency.