Nut-free Chocolate Buttermilk Spread

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Prep Time: 20 minutes
Chill Time: 2 hours

Shelf Life: 2 weeks refrigerated

Everyone talks about Nutella, but being allergic to tree nuts I’ve never been able to give it a try.  But the idea of a chocolate spread to use on crepes, waffles, baked goods, pastries sounds amazing. I’ve also incorporated it into some sweet challah breads! So with a little research and testing, I’ve come up to what I think is a good alternative. Since I’ve never had Nutella, don’t judge if they aren’t comparable.  But what I do know is this tastes amazing!


  • ¼ cup of buttermilk (whole milk will work if buttermilk isn’t available)
  • ½ cup granulated sugar
  • 2 tablespoons Dutched Cacao Powder
  • 1 teaspoon vanilla
  • 4 ounces of unsweetened baker’s chocolate
  • 8 tablespoons butter (1 stick) – if using unsalted, then add a dash of salt!


  1. Using a double boiled to avoid burning or overheating, combine buttermilk, sugar and cacao powder. Bring to a very light simmer and wait until smooth and sugar seems to have dissolved.
  2. Remove from heat source, but keep boiled water under the double boiler. This way you are still getting heat from the water, but it’s not too much heat.
  3. Add vanilla, unsweetened chocolate, and chopped butter.  Whisk until all is melted and everything looks velvety smooth!
  4. Using a funnel (or not if you have a steadier hand than I do!), add the chocolate to a jar or container with a tight lid.  
  5. Refrigerate for about 2-3 hours to allow it to firm up.
  6. Bring to room temperature prior to using so that it is easily spreadable.