Fermented-Nut Butter Chocolate Spread
Equipment
- Glass or ceramic mixing bowl
- Spoon or spatula
- Clean jar for storage
- Clean tea towel
Ingredients
- 200–250 g nut butter (hazelnut, almond, or mixed — roasted is lovely)
- 1–2 tbsp live kefir or plain yoghurt (for fermenting)
- Raw honey, to taste
- Cacao powder (start with ⅛–¼ tsp, add more if you like it darker. I dont add any in mine as I use roasted hazelnut butter that’s already dark.)
- 1-2 tsp Coconut oil
- Pinch of salt
Method
- Spread on apple slices or sourdough toast
- Swirl into porridge or yoghurt
- Or enjoy a spoonful straight from the jar
Method
Step 1: In a glass or ceramic bowl, stir the nut butter until smooth.
Step 2: Add the kefir or yoghurt and mix well. Cover loosely with a clean tea towel or breathable cloth, and leave at room temperature to ferment for 12–24 hours.
Taste after 12 hours — it should be mildly tangy and smell nutty-sweet. A longer fermentation (closer to 24 hours) develops a deeper, slightly sour flavour and increases beneficial bacteria, especially if your nuts were not previously activated.
Not sure what activating nuts means? Read my guide to activating nuts →
Step 3: Once fermented to your liking, stir in the coconut oil, honey, cacao, and a pinch of sea salt. Mix until silky smooth.
Use less coconut oil if you prefer a more neutral flavour, or more if you enjoy the taste and want a softer texture.
Coconut oil adds saturated fats — particularly medium-chain triglycerides (MCTs) — which support energy production, gut health, and make the spread more stable. These fats complement the unsaturated fats naturally found in nuts (like oleic acid), offering a more rounded nutritional profile.
Step 4: Transfer to a clean jar and store in the fridge. It will keep well for 1–2 weeks.
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