🍫 Vegan Brownie Butter (10 oz) — Silky, Clean & High-Polyphenol Cocoa Spread

If you’ve ever wished you could eat brownie batter straight from the jar — but without the sugar, dairy, or processed ingredients — this Vegan Brownie Butter is your dream come true.
It’s rich, chocolate-forward, naturally sweetened with dates, and made with high-polyphenol cocoa for an extra nutrient boost.

This small-batch recipe makes 10 ounces of silky, spreadable brownie goodness. Spread it on toast, swirl it into oatmeal, drizzle it on fruit, or enjoy it by the spoonful. You really can’t go wrong.

Why High-Polyphenol Cocoa Matters

Not all cocoa is created equal. I use high-polyphenol cocoa from Santa Barbara Chocolate, which is known for its intense antioxidant content and smooth, deep flavor.

Polyphenols are natural compounds found in cocoa that help:

• support natural energy

• promote a better mood

• help your body handle everyday inflammation

• fight oxidative stress

• support overall wellness

Using a cleaner, richer cocoa source truly transforms both the taste and the benefits of this brownie butter.

Cocoa Used

High-polyphenol cocoa from Santa Barbara Chocolate
Use code: LIGIA at SantaBarbaraChocolate.com to save.

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🍫 Vegan Brownie Butter (10 oz) — Silky, Clean & High-Polyphenol Cocoa Spread

Yield: 8-12

Author: Ligia

Prep time: 15 MinTotal time: 15 Min

It’s rich, chocolate-forward, naturally sweetened with dates, and made with high-polyphenol cocoa for an extra nutrient boost.

Silky • Dairy-Free • High-Polyphenol • Clean Ingredients

Ingredients

• 6 oz (170 g) cashew butter
• 1.2 oz (34 g) Santa Barbara high-polyphenol cocoa(≈ 4 tbsp tightly packed)
• 2 oz (56 g) soft Medjool dates(≈ 3 medium dates, pitted)
• 1.5 oz (45 ml) coconut milk(≈ 3 tbsp — adjust as needed)
• ⅛ tsp fine sea salt
• Optional: ½ tsp vanilla extract for extra flavor

Instructions

1. Prep dates:
2. If firm, soak in warm water for 10 minutes, then drain.
3. Blend:
4. Add cashew butter, cocoa, dates, coconut milk, salt, and vanilla to a blender or food processor.
5. Blend until smooth, thick, and glossy.
6. Adjust texture:
7. • Too thick? Add 1–2 tsp coconut milk or date water.
8. • Too thin? Add 1–2 tsp cashew butter.
9. Store:
10. Transfer to a jar.
11. Refrigerate 7–10 days or freeze up to 3 months.

Notes

Serving Ideas

• Spread on toast or rice cakes
• Swirl into oatmeal or yogurt
• Drizzle on pancakes or waffles
• Use as a fruit dip
• Add to smoothies
• Enjoy by the spoon 🍫😌

Recommended Products

Polyphenol Rich Cocoa Powder

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