Brazil Nuts Cocoa Spread

This macadamia and cocoa spread is a healthy addiction 🍫🥜 Creamy, intense, and ready in minutes with just 4 ingredients. Brazil nuts are a natural powerhouse of selenium (key for immune system support) and healthy fats that truly keep you satisfied. Perfect for spreading, adding to smoothies, or eating straight from the spoon.

Created by: INC

35 mins

Easy

8 SERVERS

Nutrition per serving

Energy

221 kcal

Fat

20.7 g

Saturates

4.9 g

Carbs

8 g

Sugars

5.4 g

Fiber

1.8 g

Protein

4.6 g

Salt

0.2 g

Nutrition per serving

Energy

221 kcal

Fat

20.7 g

Saturates

4.9 g

Carbs

8 g

Sugars

5.4 g

Fiber

1.8 g

Protein

4.6 g

Salt

0.2 g

PREP TIME

20 mins

COOK TIME

15 mins

TOTAL TIME

35 mins

Ingredients

For the Brazil nut spread:

200 g raw Brazil nuts

½ tsp salt

2 tbsp cocoa powder

2 tbsp agave syrup

Method

For the Brazil nut spread:

1. Preheat the oven to 150 °C (300 °F). Spread the raw nuts on a baking tray. Toast the Brazil nuts for about 15 minutes, or until they start to turn golden. Let them cool for 5–10 minutes. Add the toasted nuts to a food processor with a pinch of salt.
2. Start blending the Brazil nuts. At first, the texture will be flour-like. Continue blending until the nuts release their oils and form a thick paste. Open the food processor and, using a spatula, scrape down the sides of the bowl. Continue blending and stirring every 2–3 minutes to prevent the processor from overheating.
3. The process of turning the toasted nuts into nut butter may take around 15 minutes. The longer you blend, the smoother the butter will become.
4. Once you achieve a smooth and creamy consistency, add the cocoa powder and agave syrup. Blend for a few more seconds until all ingredients are fully combined.

Tips

Add a pinch of instant coffee along with the cocoa powder to enhance the chocolate flavor.

Ingredients

For the Brazil nut spread:

200 g raw Brazil nuts

½ tsp salt

2 tbsp cocoa powder

2 tbsp agave syrup

Method

For the Brazil nut spread:

1. Preheat the oven to 150 °C (300 °F). Spread the raw nuts on a baking tray. Toast the Brazil nuts for about 15 minutes, or until they start to turn golden. Let them cool for 5–10 minutes. Add the toasted nuts to a food processor with a pinch of salt.
2. Start blending the Brazil nuts. At first, the texture will be flour-like. Continue blending until the nuts release their oils and form a thick paste. Open the food processor and, using a spatula, scrape down the sides of the bowl. Continue blending and stirring every 2–3 minutes to prevent the processor from overheating.
3. The process of turning the toasted nuts into nut butter may take around 15 minutes. The longer you blend, the smoother the butter will become.
4. Once you achieve a smooth and creamy consistency, add the cocoa powder and agave syrup. Blend for a few more seconds until all ingredients are fully combined.