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Chocolate Soy Nut Butter Recipe

User Rating 3 Star Rating (1 Review)


chocolate soy nut butter recipe

Chocolate Soy Nut Butter

Stephanie Gallagher
Soy nut butter is a wonderful alternative to peanut butter when you need an allergy-free bread spread or just something that tastes divine. This chocolate soy nut butter recipe tastes a lot like Chocolate Hazelnut Spread (Nutella).


  • 2 cups salted soy nuts
  • 1/4 cup unsweetened cocoa powder
  • 3/4 cup powdered sugar
  • 1-4 Tbsp. canola oil


  1. Place soy nuts in the work bowl of a food processor, fitted with a metal blade.

  2. Sprinkle cocoa powder and powdered sugar over the soy nuts. Process 1-2 minutes to combine.

  3. Drizzle in one tablespoon of oil. Process until mixture becomes smooth, 3-5 minutes, adding more oil if necessary to achieve a spread-like consistency.
Serve on bread, croissants, bagels or crackers.

Makes about 1-1/2 cups.

Per serving (2 Tbsp): 175 calories, 8 g fat (1 g saturated fat), 0 mg cholesterol, 18 mg carbohydrate, 3 g fiber, 12 g protein, 0% vitamin A, 2% vitamin C, 4% calcium, 10% iron

User Reviews

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 3 out of 5
A good start, Member cteavin

As written the recipe did not achieve a spread like consistency after ten minutes of processing on my heavy duty Cuisinart. I didn't want to continue to add oil (4 tablespoons was enough), so I slowly began to add water until it achieved a spreadable consistency. For the finished product the flavor was fine but I added a teaspoon of vanilla and pulsed it a few times to help pull out the chocolate The toasted soybeans are still grainy, but not unpleasantly so. This makes me think that you could make the a smoother product by using (Japanese) Kinako powder (ground soybean powder) or grind the toasted soybeans in a mill (not a food processor mill) for a better consistency.

22 out of 24 people found this helpful.

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