In honor of World Nutella Day on February 5, we decided to spin off of the original favorite with our own dairy and refined sugar free chocolate spread. Nutella has long been a cult favorite because of its unique hazelnut and chocolate taste that goes great with bread or waffles for breakfast. Since the 1960s, fans have been recreating their own versions of the chocolate spread.

For this recipe, we took inspiration from the Coffee Maple Cacao LivBar, using cacao powder, instant espresso powder, and maple syrup for a sweet and tasty spread perfect atop sliced bread, fruit like berries and apples, or breakfast treats like waffles and pancakes. It’s even delicious enough to enjoy simply by the spoonful (we promise we won’t judge)! 

We switched hazelnuts for cashews for a creamy texture and subtle taste. Traditional Nutella contains other extras like palm oil, milk, and vanilla that we omitted here. But four simple ingredients (that you may already have in your pantry) are all you need for a delicious and creamy chocolate flavored spread. A base of cashews, plus subtle sweetness via maple syrup and rich coffee flavor from instant espresso powder blend together with the main character, cacao powder. We can’t think of a better way to celebrate World Nutella Day on February 5th than with this alternative plant-based, refined sugar free chocolate spread!

Homemade Cacao Espresso Cashew Spread


  • 2 cups raw cashews
  • 5 tbsp cacao powder
  • ¾ tsp instant espresso powder
  • Pinch of salt
  • Pinch of nutmeg
  • ½ tbsp coconut oil
  • ¼ cup maple syrup


  1. In a food processor, combine the raw cashews, cacao powder, instant espresso powder, salt, and nutmeg. 
  2. Pulse until the mixture is smooth, scraping down the sides. This will take about 5 minutes to be patient. Add the coconut oil and run until completely combined. This will make it smooth and creamy. 
  3. Add the maple syrup and pulse again until combined. The consistency should be thick but spreadable.