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Cacao and Creamed Coconut Chocolate Spread

Preparation Time
5 minutes

Cooking Time

6 - 8

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian


  • 3 tsp. Lucy Bee Coconut Sugar
  • 75ml water
  • 1 x 400g tin chickpeas, drained and rinsed
  • 2 heaped tbsp. Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate
  • 2 tbsp. Lucy Bee Creamed Coconut, melted
  • 1 tbsp. Lucy Bee Starseed Omega Oil
  • A pinch of Lucy Bee Himalayan Salt, ground
  • 1 tsp. vanilla extract


  1. In a small bowl, mix the Lucy Bee Coconut Sugar with water until it dissolves, then add this along with all of the remaining ingredients to a blender. Blend until fully combined - you may need to scrape down the sides half-way through to help incorporate it all.
  2. Taste test and adjust accordingly – add more Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate for a richer chocolate taste; more water for a thinner consistency; more Lucy Bee Coconut Sugar for a sweeter spread; and more Lucy Bee Starseed Omega Oil for a nuttier flavour.
  3. Serve with fresh fruit, such as apples, bananas and strawberries, or use as a spread on toast.
  4. Store covered, in an airtight container, refrigerate and consume within 5 days.

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