Meridian Foods - Chocca Crunchy Chocolate Spread, 240g

Meridian Foods - Chocca Crunchy Chocolate Spread, 240g
Meridian Foods - Chocca Crunchy Chocolate Spread, 240g
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Meridian Foods - Chocca Crunchy Chocolate Spread, 240g

Brand - Meridian Foods
Out of stock
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Quick Description

Meridian Food presents the nuttiest chocolate spread on the market with Chocca Chunky Chocolate Spread – it has 4 times more nut content than other brands.

Key Information

  • All Natural Ingredients
  • Source of Protein & Healthy Fats
  • Plastic-Free
  • Recyclable Packaging
  • 0 Air Miles
  • Palm Oil Free

Product Overview

Do you like vegan chocolate spread? Do you like nut butter? Well, now Meridian Foods have made the perfect spread for you with this Chocca Chunky Chocolate Spread. Made with cashews, hazelnuts, peanuts, and cocoa, it’s a great source of protein.

As with all Meridian products, Chocca Chunky Chocolate Spread contains no palm oil and only natural ingredients. Enjoy this tasty and planet-friendly chocolate spread on toast and in vegan pancakes - or even straight from the jar for a sneaky snack!

Store somewhere cool and dry but do not refrigerate. Consume within 3 months of purchasing. Oils from the nuts may separate; this is perfectly natural, just stir them back in.


Roasted Nuts (Peanut, Cashew, Hazelnut) (56%), Sugar, Shea Butter, Cocoa Powder (6%), Coconut Milk Powder, Sunflower Oil, Coconut Butter, Natural Flavouring.

Allergens: Tree Nuts (Cashew, Hazelnut, Coconut), Peanut.

Frequently Asked Questions

Can I use Meridian Foods Chocca Chunky Chocolate Spread as a baking ingredient?

Yes, Merdian Foods Chocca Chunky Spread is a really useful ingredient for baking. You can use it to make nutty vegan brownies, flapjacks, and cookies, but we love using it for quick and easy microwave mug cakes.

You will need 1 mug; 1 tbsp of Meridian Foods’ Chocca Chunky Spread; ½ tbsp of Tiana Fair Trade Organics’ Organic Coconut Cooking Butter; 1 tbsp of Biona’s Organic Coconut Palm Sugar; 1/2 tbsp of soya milk; 1 tsp of agave nectar; 2 tbsp of plain flour (gluten-free will work as well); 1 tsp of milled flax seeds; and a pinch of baking powder.

Spoon the coconut oil into the mug (zap in the microwave for 30 secs to soften). Add all the ingredients apart from the flour and baking powder into the mug and mix with a fork until smooth. Next, add the flour incrementally (about ½ tbsp at a time) and mix until smooth. Add the pinch of baking powder and stir vigorously.

Do a quick taste test, add more sugar or agave if you’d like it to be sweeter. If you want it more chocolatey then add some cocoa powder. The batter should be smooth like a cake mixture, depending on the flour you’ve used you might want to add another ½ tbsp and mix until smooth.

Pop it into the microwave for 2 minutes. It is best when it is still a bit gooey in the middle, but if you want it fluffier then microwave it for longer. It will be scorching hot, so leave for a couple of minutes to cool. Then grab a spoon and get involved.