The viral cacao spread is three ingredients and two minutes in a mini chopper: Alma Cacao, hot water and maple syrup. No added oils, no dairy. It blends into a thick, glossy chocolate spread that firms up as it cools.
Viral cacao spread recipe
What you need
- 100 g (3.5 oz) Alma Cacao pieces
- 100 ml (a scant ½ cup) hot water, hot but not boiling
- Maple syrup to taste, 1 to 3 tablespoons
- A pinch of salt (optional)
- A mini chopper or small blender
How to make it
- Add the cacao. Put the Alma Cacao pieces in a mini chopper or small blender.
- Pour in the hot water. Hot, not boiling. Let it sit for 1 minute so the pieces start to soften.
- Add the maple, and the salt if you're using it.
- Blend for 1 to 2 minutes, scraping down the sides once, until smooth and glossy.
- Let it cool for 20 to 30 minutes. It looks loose at first and thickens into a spread as it cools.
Good to know: Alma Cacao is unsweetened, so the maple decides how sweet the spread is. Start with 1 tablespoon, taste, and add more if you like. Keep it in a closed jar in the fridge for up to 4 days, and let it soften for a few minutes before spreading.
How to use it
Spread it on toast or pancakes, swirl it into oatmeal or yogurt, or eat it straight from the spoon. For a warm breakfast, pair it with our molten chocolate pancakes.
Why it works with just cacao and water
Whole cacao paste keeps all of its cacao butter. Blended with hot water, the melted cacao butter and the water come together into a smooth, ganache-style spread, and as it cools the cacao butter sets and thickens it. That's why it doesn't need oil or milk. More on that in why cacao butter matters.
We use our own ceremonial cacao, Alma Cacao: 100% whole cacao paste in small pieces, with nothing added.
It is single-origin, from native communities of the Peruvian Amazon: traditionally fermented, sun-dried, stone ground and made in small batches. It is tested for heavy metals by an ISO 17025 accredited lab and made in a GMP certified facility. The co-op we source from gives 2% back to the producer communities, and we donate another 2% of every sale to For the Love of Mateo.
New to it? Start with what ceremonial cacao is.
Common questions
Can you make chocolate spread with just cacao and water?
Yes. Whole cacao paste blended with hot water turns into a smooth, glossy spread, and a little maple syrup sweetens it. You don't need oil, butter or milk.
Why is my cacao spread runny?
It's supposed to look loose right after blending. Give it 20 to 30 minutes to cool and it thickens as the cacao butter sets. If it's still too thin after that, blend in a few more cacao pieces.
Why is my cacao spread too firm?
It sets firm in the fridge. Leave it out for a few minutes before spreading, or stir in a teaspoon of hot water.
How long does homemade cacao spread keep?
Up to 4 days in a closed jar in the fridge.
