Step by step

Method

5 steps

1. 1

   Using a double boiler or microwave safe bowl, combine the chocolate chips and nut butter. Stir until well mixed and then add the soy milk powder. Stir well again.

2. 2

   If you use a non salted nut butter add a pinch of salt to it.

3. 3

   This is best made in small batches.

4. 4

   Keep in a sealed jar in the cupboard. It will stay soft. If you make more then you can eat within 1-2 weeks refrigerate the rest.

5. 5

   Best to remove from the fridge before spreading as it gets quite stiff if cold. Taste for salt and serve when it looks done.