If you’re like me when it comes to school lunches you probably dread the sandwich. There’s the old ham sandwich, of course the PBJ, made with soy peanut butter, of course, but what else? One of the kids in my oldest daughters class brings a piece of cheese on bread with a bit of mayo on it. Oddly enough, I remember doing that when I was little. Sometimes it would even just be the mayonnaise. Getting my kids to want that…nope, in fact, I wouldn’t even try, though I know they wouldn’t even consider it. Can’t say I would blame them!
I need more options in this peanut free world we live in! That thought sparked a fire under me and I started thinking about the soy peanut butter while I was making a peanut butter and Nutella sandwich. What if I could come up with my own soy alternative to Nutella?! How brilliant would that be! That’s when the madness started….
Homemade Soy Chocolate Spread
The first day I created, well, mostly a giant mess. I had soybean husks everywhere. Soybeans all over the floor, the counter and stove. I tried putting them in the food processor and blending them up, a method I read about all over the internet…the only one I could find, actually. What it left me with was a thick, overly grainly paste (though too thick to be a real paste) that my kids wouldn’t even go near, and although I tasted it once, neither would I based on the texture alone. That got tossed.
The next day I decided to try my own recipe out and come up with something. I threw them into a pot of water and began to boil them to change the texture to that of something more smooth. Although I think the idea was brilliant you really need to watch your water amount in the pot as they boil. They take a very, very long time to boil and the water evaporates quite fast. I figured this out when I wondered what that burnt smell was despite just checking the beans an hour before. Yup, black bottom pot and burnt beans. Into the compost they went. It made me think of kidney beans. Being a vegetarian I know that if you soak beans overnight they cook faster. I took 1/2 cup of those soybeans (I didn’t have much left by this time!) and threw them into a container with water, covered them with a lid and left them overnight to soak.
The third day was the day where I told myself if I couldn’t get it to work I was done. Three tries and three days later I just wasn’t sure what else to try if this didn’t work. Lucky for me, and all of you!, it did work! It was a bit of a process but the method to my madness finally paid off. The soybean chocolate spread turned out so great that my girls even asked for second helpings. Although the texture isn’t as silky smooth as Nutella, they didn’t seem to mind. It also wasn’t nearly as grainy or gross as the first attempt. It’s the perfect addition to a sandwich for school, on crackers as a spread, warm up a little for the top of ice cream. The possibilities are endless!
1/2 cup non-gmo soy beans
3 tbspns coconut oil
1/2 cup cocoa powder
1/2 cup powdered sugar plus more to taste
2 tbspn honey
1/2 cup melted chocolate chips
Soak your beans over night.
Place your large pot of water on the stove and pour your soybeans into the water.
Turn it on to boil and leave on a heavy boil for at least three hours or until the soybeans are soft when you push them between your fingers. Strain out the water and remove the husks from the beans once cooled.
Place your soybeans into a food processor and blend until they are fully puréed.
Next add the coconut oil and honey then blend, followed by the cocoa powder, powdered sugar, salt and melted chocolate chips.
If it’s not as sweet as you would like it you can add more of the sugar. If it’s also too thick for you just add a bit more coconut oil.
Pour your chocolate spread into a mason jar and keep in the fridge for up to three weeks.
- 1/2 cup non-gmo soy beans
- 3 tbspns coconut oil
- 1/2 cup cocoa powder
- 1/2 cup powdered sugar plus more to taste
- 2 tbspn honey
- 1/2 cup melted chocolate chips
- Soak your beans over night.
- Place your large pot of water on the stove and pour your soybeans into the water.
- Turn it on to boil and leave on a heavy boil for at least three hours or until the soybeans are soft when you push them between your fingers. Strain out the water and remove the husks from the beans once cooled.
- Place your soybeans into a food processor and blend until they are fully puréed.
- Next add the coconut oil and honey then blend, followed by the cocoa powder, powdered sugar, salt and melted chocolate chips.
- If it’s not as sweet as you would like it you can add more of the sugar. If it’s also too thick for you just add a bit more coconut oil.
- Pour your chocolate spread into a mason jar and keep in the fridge for up to three weeks.
- Use this fabulous nut-free chocolate spread on any foods you would like for your children’s lunch kit!