Chocolate Almond Spread

This easy chocolate spread is made with creamy almond butter, cocoa powder, and maple syrup.

My homemade chocolate almond spread is similar to the commercially prepared versions with ingredients like cocoa, nuts, milk, and oil.

However, rather than using hazelnuts which are hard to find, I use almond butter for its convenience and neutral flavor.

I think other nut butters like peanut or cashew would taste just as delicious. For a nut-free and dairy-free version, try sunflower seed butter and almond or coconut milk.

How To Make Homemade Chocolate Spread

In a small saucepan add 1 1/2 tablespoons cocoa powder and use a small whisk to break up any large lumps.

Next, add 2-3 tablespoons of milk and 1-2 teaspoons oil and stir again until the cocoa powder is nearly dissolved or at least incorporated into the liquid.

Finally add 4-6 tablespoons of unsalted almond butter and place the pan over medium heat.

Joby's Test Kitchen whisking almond butter and cocoa for chocolate almond spread.

While cooking, whisk the ingredients until they come together and become creamy and smooth. Don’t allow it to boil.

Take off heat and add in 1-3 tablespoons of maple syrup or honey, 1 teaspoon vanilla, and 1/8 teaspoon salt.

To make in the microwave, add the cocoa powder to a microwave safe bowl and break up any large lumps.

Then stir in the milk and oil. Finally whisk in the almond butter. Place the bowl in the microwave and heat in 10-15 seconds increments, whisking in between until smooth.

Use the spread immediately while it’s warm, or let it sit at room temperature for 5-10 minutes until it thickens up.

This spread can be stored in an airtight container in the fridge for several days.

My family finds it sweet enough, but feel free to increase the honey or maple syrup to your liking. Or omit the added sweetener and substitute the plain milk with sweetened chocolate milk.

Serve this creamy spread with crepes and fresh strawberries, or drizzle it over some ice cream!

What My Kids Say:
9 year-old: “It has a chocolatey nutty flavor.”
7 year-old: “It’s sweet, salty, and delicious!”

here are some more chocolatey desserts to try

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Double Chocolate Walnut Cookies
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Chocolate Almond Spread

Joby’s Test Kitchen
A chocolatey spread made with almond butter, cocoa powder, maple syrup, and milk.
Prep Time 6 minutes
Cook Time 8 minutes
Total Time 14 minutes
Course Breakfast, Dessert
Servings 7 servings
Calories 119 kcal


  • tbsps (8g) cocoa powder
  • 2-3 tbsps (30-45ml) milk, regular or dairy-free
  • 1-2 tsps oil
  • 4-6 tbsps (64-96g) unsalted almond butter
  • 1-3 tbsps (15-30ml) maple syrup or honey
  • 1 tsp vanilla extract
  • tsp salt, optional (I prefer the slight saltiness)


Stovetop Method:

  • In a small saucepan add the cocoa powder and use a small whisk to break up any large lumps.
  • Next add the milk and oil and stir again. Finally add the almond butter and place pan over medium heat. Whisk until the ingredients are thoroughly combined and smooth. Don't let it boil.
  • Take off heat and add in the maple syrup or honey, vanilla, and salt. Use immediately or allow to sit at room temperature to thicken up. The chocolate spread can be stored in the refrigerator for a few days.

Microwave Method:

  • In a microwave safe bowl, add the cocoa powder. Using a small whisk stir to break up any large lumps.
  • Stir in the milk and oil. Finally add the almond butter. Place in microwave and heat in 10-15 seconds increments, whisking in between until smooth.


Hazelnut Version: Roast hazelnuts for 6-8 minutes at 400°F, then remove the skin with a paper towel. Blend them until completely smooth, essentially making your own nut butter.
Chocolate Syrup: To make a pourable chocolate syrup, increase the milk.
Lumpy Sauce? Don’t fret! Sometimes the sauce curdles or gets lumpy, especially when microwaving. If this happens, keep whisking it vigorously until it becomes smooth again.
Nutrition Facts: This recipe makes about 12-14 tablespoons depending on how much of the ingredients you use. I listed the recipe as making 7 servings or about 2 tablespoons per person. The calorie info is based on that amount.
Keyword almond, chocolate, crepes


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