Vegan Chocolate Cake Batter Spread

Vegan Chocolate Cake Batter Spread

I’ll never forget when I first learned that the chocolate fountain was a real thing. I was 11, and a family friend was going to have one at his Barmitzvah. He was VERY excited about this. I, however, was skeptical. The concept of an actual fountain spouting liquid chocolate simply seemed too good to be true. And the idea that I could dunk cookies into it and NOT GET INTO TROUBLE?! Surely this was just a bribe to get me to wear last year’s Sunday shoes without complaining!

But when that blessed Saturday finally arrived, there was the chocolate fountain in all its glory! It’s cup literally ran over with gallons of milk chocolate syrup, and after a few drippy passes, I figured it was probably easier to just grab one of the ice cream bowls, fill it up, and do my dunking at the table. I vaguely remember drinking straight chocolate syrup out of that bowl. But I can vividly recall the combination head-and-stomach ache that followed.

And so went my first – and last – chocolate fountain experience. I’ve steered clear of them since them, never wishing to recreate that feeling of utter sick. Also, I was a little unimpressed by how runny the chocolate was. I had envisioned a texture more like icing or chocolate cake batter. Instead, the thin syrup ran off my sugar cookies and dripped onto my lap.

I’ve been searching for the perfect chocolate spread ever since that fateful day. I wanted it to have the body of ganache, but without all the dairy and sugar. And you guys, I’ve finally found it! Meet my Vegan Chocolate Cake Batter Spread! This no-cook recipe requires only 5 ingredients and takes just minutes to make. All you need is a blender and a dream, kids!

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Vegan Chocolate Cake Batter Spread

Vegan Chocolate Cake Batter Spread

This rich and silky chocolate spread is free of dairy and refined sugar! Delicious swirled onto strawberries or spread on toast!

  • Author: Christine Tusher
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 8 1x


  • 1 16 oz can garbanzo beans (rinsed and drained)
  • 1/4 c cashew butter
  • 1/4 c maple syrup
  • 4 tbsp cacao powder
  • 1 tsp vanilla extract


Place ingredients into a blender or food processor and process until smooth. Serve and enjoy!


  • Calories: 169.19
  • Sugar: 9.07 gm
  • Sodium: 164.32 mg
  • Fat: 6.17 gm
  • Saturated Fat: 0.97 gm
  • Carbohydrates: 24.02 gm
  • Fiber: 4.57 gm
  • Protein: 5.67 gm
  • Cholesterol: 0.00 mg

If you like chocolate, you might also enjoy my Paleo English Butter Toffee, Beet-Orange Brownies, or my 4-Ingredient Homemade Peppermint Patties.

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