Yummy Chocolate Spread

This weekend I have tried making a chocolate nut spread, an alternative to Nutella, using cashews.  Not something for everyday consumption, but a nice treat for weekend breakfasts or morning tea.  It also went really well with chopped banana in a little pie made from some leftover pastry.  Oscar loved it on crumpets, and thought it was even better dipped in milk!


Chocolate Nut Spread

Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Egg, Glutamates, Preservatives, Salicylates, Wheat
Suitable for Amines Challenge, RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet – Very High Chemical
Meal type Breakfast, Sweet Things
Misc Child Friendly, Pre-preparable, Serve Cold
Home made chocolate nut spread, nothing artificial, low salicylate.


  • 1/4 cup Raw cashews
  • 1/2 cup Powdered milk
  • 1/4 cup Brown sugar (firmly packed)
  • 2 1/2 tablespoons Cocoa
  • 2 teaspoons Cornflour (wheaten)
  • 160ml Milk
  • 3 teaspoons Sunflower oil


1. Preheat the oven to 180°C. Spread the cashews on a baking tray and place in the preheated oven for 6 minutes or until toasted and aromatic. Place nuts in the bowl of a food processor and process until finely ground. Use a mortar and pestle to grind finer, if required.
2. Sift the sugar, corn flour and cocoa into a bowl, add nuts and milk powder and mix well.
3. Transfer the dry ingredients to a saucepan and gradually stir in the milk and oil, and mix well. Cook over medium-high heat until a thick paste forms, stirring constantly to prevent sticking.
4. Remove from heat and transfer the spread to a heatproof airtight container and set aside, uncovered, to cool to room temperature.
5. Store in the fridge, for up to 2 weeks.


Very High/Low Amines, Low Salicylates, Low Glutamates


  1. For a lower fat version use skim milk powder and low fat milk.
  2. Use carob instead of cocoa for a low chemical / failsafe version.


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2 Responses to Yummy Chocolate Spread

  1. OscarsMum says:

    Thanks for the comment. This is not something we have everyday – because of the sugar, more of a special treat. Even then, a small spread on toast, etc. still won’t have a lot of sugar.

  2. Julesp says:

    We’ve been making a basic version of this using 1 cup cashews, 1 tablespoon carob, a little sugar (to taste) and oil to mix (pretty much as suggested in The Failsafe Cookbook but with less sugar). I’m sure it’s nowhere near as yummy as yours 🙂 but with less sugar I’m happy to give it to my boys most days – plus we’re dairy free at the moment. They usually have it in chunks of celery or on rice cakes.