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Chocolate nut butter

Ready-made chocolate nut spreads tend to contain a lot of refined sugar, as well as palm oil and dairy products – and often far fewer nuts than you would hope for. This easy home-made version knocks the socks off any of them: sweetened with honey and packed with nuts, coconut oil and cocoa, it’s both deliciously nutty and divinely chocolatey. The texture is thicker and firmer than a shop-bought spread. Try it slathered generously on to oatcakes for breakfast and topped with a couple of slices of banana. It’s also brilliant on pancakes. Toasting the nuts adds real depth of flavour to the spread – you can buy them ready-toasted to save time.


If your nuts aren’t already toasted, preheat the oven to 180°C/Gas 4. Put the nuts on a baking tray and toast lightly for 5–10 minutes, until golden. Keep an eye on them so they don’t burn. Leave to cool completely.

Put the toasted nuts in a food processor with all the other ingredients and 3 tablespoons water. Process to a thick, slightly grainy paste, stopping once or twice to scrape down the sides. Transfer to a jar and cover. The delicate nut oils will go off quickly if left at room temperature, so store in the fridge and use within a week.

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  • 200g blanched hazelnuts or almonds, ready-toasted if you like
  • 100g runny honey
  • 50g odourless coconut oil
  • 3 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • A pinch of salt (optional)

This recipe is taken from...

River Cottage Light and Easy