Simple Hemp Chocolate Spread

Happy day!

It’s been super busy around the kitchen the last two months. I have been finishing up the last of the edits on my forthcoming cookbook, The UnDiet Cookbook (due out October 2015), we’ve been building a brand new website (set to launch in April), and to add to the creative projects, we’ve also had a production crew in the house to reshoot the entire Culinary Nutrition Expert Program (um, hello 65+ brand new videos!).

When I am at my busiest, the ideas pour in. I’m in a state of high productivity and usually the only challenge I have is fitting in everything I want to do. But then an idea pops into my head and there is no option other than to make it happen.

And so, as we were shooting the Baking and Sweet Treats course, module 8 in the Culinary Nutrition Expert Program, I decided that a grain-free almond bread was nothing without a melt-in-your mouth, creamy, rich dark chocolate spread.

Now, we don’t kick it with Nutella around here. I have nothing against hazelnuts, it’s all the other stuff. That being said, I am forever grateful to those wise Italians (if it even was Italians) who introduced us to the idea of spreadable chocolate.

Homemade chocolate spread recipe

The catch with mine, especially as this recipe was now going to be part of the CNE Program curriculum, is it had to be healing and nutrient dense on every level.

Brain Fueling Chocolate Spread: Culinary Nutrition Style

  • Hemp Seeds: Hemp seeds are mostly fat and protein. The ratio of omega 3 to 6 is ideal as an anti-inflammatory agent and the easily digestible plant proteins make hemp seeds a superfood for brain health and nervous system nourishment.
  • Raw Cacao: Having less caffeine than it’s roasted counterpart, raw cacao lets us take advantage of the powerful anandamide, a plant chemical that translates as bliss in the brain. Combine that with the high antioxidant concentration and magnesium to help relax the smooth muscles of the body, and you’ll be laughing at this goodness – literally!
  • Ghee or Coconut Oil: The medium chain saturated fats found in both ghee (clarified butter) and coconut oil are super brain fuel. These fats provide a steady flow of energy to the body and the brain that help us to feel energized in a calming way – without the spikes and crashes. As far as a spread goes, I also love that both ghee and coconut oil are relatively solid at room temperature, but sweetly melt when spread on warm bread or a muffin.
  • Raw Honey: Raw honey is my go-to sweetener of choice as it’s available locally in Toronto, and is jam packed with anti-microbial phytonutrients, enzymes and B-Vitamins (or should I say bee vitamins?).

Chocolate spread paleo vegan recipe

How To Use This Spread

This spread is amazing in so many ways!

  • Spread on fresh baked gluten-free breads or muffins
  • Enjoy slightly melted with with apples or strawberries
  • Stir a spoonful of this into your morning tea (okay, fine, or coffee) for a little mocha burst
  • Use it as a cake or cupcake frosting
  • By the spoonful! (Yes, I went there.)

Raw chocolate spread

Recipe Benefits

As I was developing the revised curriculum for the new and improved CNE Program, I was also taking into account the varied dietary needs of my students and their future clients. And so proudly, this can be modified to work with the following dietary restrictions or styles of eating:

  • Gluten-free
  • Dairy-free
  • Soy-Free
  • Vegan
  • Paleo
  • Raw
  • Nut-Free

Hemp Chocolate Spread


Prep time: 

Total time: 

Serves: 1 cup

A simple blender spread that is rich in brain-fueling fats and tastes awesome!
  • ¼ cup hemp seeds
  • ⅓ cup raw cacao
  • ¼ cup ghee or coconut oil
  • 2 tbsp honey
  • pinch of sea salt
  1. Process all ingredients together until smooth. Add more sweetener as desired to taste.

I truly love creating recipes – it’s one of my most favourite things ever. And when I get to create recipes for the CNE program, it’s an extra layer of creativity as I aim to have every ingredient in the recipe count for health. No fillers allowed, and this of course is also the type of recipe creation I teach in the program. Registration for the Fall 2015 term will be opening soon!

Meghan Telpner, Academy Director, is a Toronto-based nutritionista. Her humorous, engaging and real approach to healthy living has garnered her a world-wide following and extensive media attention. Meghan’s book UnDiet: Eat Your Way to Vibrant Health is creating a revolution in how people think about their health. Meet this expert

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18 responses to “Simple Hemp Chocolate Spread

  1. Genesta MacInnis March 10, 2015

    I think you should call the amazing single hemp chocolate spread, not-tella! Get it? Nutella. Not-tella? Thanks for all the great recipes and ideas you post Meghan! Its my dream to take a week of classes from you in TO. Best wishes!

  2. Maude March 11, 2015

    So simple, yet so delicious! Also great texture. I am glad I tried this recipe!

  3. Rachel March 11, 2015

    Made it. Loved it. Do you suggest refrigerating it or can it stay in the cupboard?

    1. Sondi Bruner March 11, 2015

      So glad you loved it, yay! We recommend keeping it in the fridge.

  4. Mirela May 12, 2015

    It looks “yummy”, I can’t wait to try it ! I would add a little bit of Ceylon cinnamon powder to bring out more the chocolate flavor and also for health benefits. I tried it before in chocolate chia pudding and it was delicious. Thank you a lot for all the recipes and advices, YOU are awesome !

  5. Simone September 7, 2015

    I am really trying to transform how myself and my family eat, and love all your recipes! I am embarassed to say that once upon a time I did buy Nutella for my daughter, until one day I actually read the ingredients. I just made this spread and she loved it (and so did my very picky son)!
    It really tastes great, but the only thing is that my coconut oil seemed to separate from the rest of the mixture when I processed it. Has that happened to anyone else? Did I do something wrong?

    1. Meghan Telpner September 8, 2015

      It’s possible your mix got too hot. If your blender or food processor warms up to much, it can cause that to happen.

      1. Simone September 9, 2015

        Thanks! I will keep that in mind for my next batch

      2. E. Carlin March 25, 2017

        If it has already happened is there a way to repair it or is that batch doomed? Love the taste by the way, many thanks for this recipe!

  6. Peggy Baldridge September 9, 2015

    Made this today! AMAZING! Can’t wait to eat it with apples. Yumm!

  7. Josie January 21, 2016

    My daughter, Carla, sent me this recipe and I just finished making it…. delicious! Thanks.
    P.S. I received your book “The Undiet Cookbook” for Christmas and have already made several of the recipes and I must say this is my favourite cookbook.

  8. marianne charbonneau January 21, 2016

    tasty & easy, I luv it! do you have any such ideas for a savoury spread, for spreading on crackers, veggies etc., besides the usual hommus?

    1. Sondi Bruner January 21, 2016

      You could try eggplant dip, pesto, or make a dip with veggies instead of beans: roasted red peppers, butternut squash, carrots, etc. and then mix with tahini, garlic, salt, olive oil and lemon. Delish! Or guacamole. Here are some fantastic guac ideas: and other condiments you might enjoy:

      1. marianne charbonneau March 7, 2016

        thank you, sondi!

  9. Mia March 1, 2016

    Has anyone tried this with Hemp powder?

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