Cacao Spread

Dairy Free Gluten-Free Vegan

Calories: 116 Proteins: 3 Carbs: 12 Fibers: 3 Fats: 7 Serves: 16 Total time: 20M



2 cup rolled oats

3 Tbsp Cacao powder

1 cup almonds or pecans

3 Tbsp maple syrup or honey

½ tsp ground cinnamon

¼ tsp salt

¼ tsp vanilla extract

¼ tsp ground nutmeg powder optional

2-3 Tbsp melted coconut oil optional, to thin the texture – or avocado/olive oil


Step 1: Toast the nuts and oats
This step enhances the flavor of the ingredients and helps the nuts start releasing their oils for faster blending.
Spread the rolled oats and nuts on a parchment-lined baking tray and bake in the oven for 8-10 minutes at 350ºF turning/stirring halfway.
Step 2: Blend the Granola Butter
Add all the ingredients except the maple syrup to a high-speed blender or food processor and blend into a smooth, creamy mixture.
This will take somewhere between 10-15 minutes, so have patience. Give your machine a break every few minutes to avoid overheating and stop to scrape down the sides of the jug as needed.
Once the oatmeal/ / nut butter reaches your desired texture, fold in maple syrup and transfer to a clean jar.
How to Store
Room temp: Store the granola butter for between 1-2 weeks in a cool, dark cupboard.
Fridge: Store in the refrigerator for up to one month. It will solidify somewhat in the fridge because of the fats from the nuts and the (optional) coconut oil. However, you can bring it back to room temperature or microwave it for just a few seconds to runny consistency again.