I first got the idea for this when I was looking for a non-dairy chocolate spread in the grocery store. I found that the spreads were either packed with preservatives and added sugars or were outrageously expensive. I tried a couple of experiments but didn’t find the right combination. When I was making my favorite Vegan Chocolate Cheese Cake I had a eureka moment. I could essentially use the ingredients for the chocolate filling (with a few tweaks) for my very own spread. It worked! I mean, with the combination of cashews, raw cacao and coconut butter, why wouldn’t it?
On Udi’s Gluten-Free Millet-Chia bread
This spread is positively dreamy, especially if you’re like me and dream about chocolate. The cashews offer up a good dose of plant protein, along with the minerals magnesium and selenium while the raw cacao adds a high level of anti-oxidants. Coconut oil contains lauric and caprylic acids, which are anti-bacterial, anti-viral and anti-fungal. Coconut oil has also been shown to have properties that can protect the brain from alzheimers and other neuro-degenerative diseases. Does it get better? Yes! Maple syrup is packed with vitamins and minerals. The spread tastes so good it will blow your mind and it is so good for you that you don’t need to feel guilty about eating it. Also, the coconut oil will protect your memory so that you will remember just how good it is.
- cashews - 1 cup
Cashews make you feel good and look good. High in minerals, they support your heart ,brain, bone and nerve health. These nuts are good for your skin and nails and are also an effective anti-depressant.
- maple syrup - 1/3 cup
- raw cacao powder - 1/2 cup
Raw Cacao is rich in cell-protecting anti-oxidants, as well as containing a wide variety of vitamins and minerals. This wonderful bean not only makes everything taste good, it makes us feel good too.
- coconut oil - 2 tbsp
Coconut oil is medium chain fatty acid which means that it is broken down quickly by the body for quick energy rather than stored as fat. This amazing oil contains lauric and caprylic acids which are anti-bacterial, anti-viral and anti-fungal. Coconut oil has also been shown to have properties that can protect the brain from alzheimers and other neuro-degenerative diseases.
- coconut butter - 1 tbsp
- water - 1 tbsp
- salt - dash
Add everything except the coconut butter and coconut oil to a high speed blender. Blend until completely smooth. Melt the oil and the butter on the stove and add to the blender and blend until the ingredients are combined.
Put in an airtight container (preferably glass). It will keep for a few months in the fridge or a few weeks in the pantry, though it won't last that long. The jar is empty in about a week in our house. Spread on toast, dip fresh fruit in it, add it to coconut milk ice cream, quinoa crepes, waffles, use it as an icing or anything else you can imagine spreading chocolate on. Most of all, enjoy!