Ingredients:

  • 1 cup All-Purpose Flour (must be heat-treated)
  • 1/2 cup Refined Coconut Oil, softened
  • 1/4 cup Vegan Butter, softened
  • 1/2 cup Light Brown Sugar, packed
  • 1/4 cup Icing Sugar (Powdered Sugar)
  • 1/2 cup High-Quality Dutch-Process Cocoa Powder
  • 1/2 tsp Fine Sea Salt
  • 1 tsp Instant Espresso Powder (optional)
  • 1 Tbsp Vanilla Extract
  • 2–4 Tbsp Unsweetened Plant Milk (Oat or Soy)
  • 1/4 cup Mini Vegan Chocolate Chips

Instructions:

  1. Preheat the oven to 300°F (150°C). Spread the flour thinly across a parchment-lined baking sheet. Bake for 5–7 minutes, stirring halfway through, until the internal temperature reaches 165°F (74°C). Alternatively, microwave in 30-second bursts until it hits temperature. Cool the flour completely before proceeding.
  2. Sift the cooled, heat-treated flour, cocoa powder, fine sea salt, and espresso powder (if using) into a medium bowl. Whisk briefly to combine and set aside.
  3. In a separate large bowl, combine the softened refined coconut oil, vegan butter, brown sugar, and icing sugar. Use a hand mixer or wooden spoon to cream until the mixture is light and fluffy (about 2 minutes).
  4. Beat in the vanilla extract until fully incorporated.
  5. Gradually add the sifted cocoa/flour mixture into the creamed fats, mixing on low speed or folding gently until just combined. The batter will be thick and crumbly at this stage.
  6. Slowly stream in the plant milk, 1 tablespoon at a time, mixing until the batter comes together into a smooth, thick, spreadable consistency. You may not need all 4 tablespoons.
  7. Gently fold in the mini vegan chocolate chips. Transfer the spread to an airtight container and chill in the refrigerator for at least 30 minutes to allow the fats to firm up.