Breakfast Spreads! Chocolate Spread… Orange, Date and Ginger Jam… And… Butter!

Chocolate Spread… Orange Date and Ginger Jam… and… Butter!

Who loves breakfast! (me!)
I am a Patisserie Chef and a dedicated follower of a wholefood plant based diet… before transitioning I used to love chocolate spread, and toast with butter and jam. Who doesn’t?
Now its my new mission to develop some of my favourite recipes that I have loved over the years into wfpbno compliant yumminess.
Today I will be sharing with you chocolate spread… orange date and ginger jam… and butter.

This is in preparation for tomorrows big blog post on sourdough bread loaves, once you make that (or if you are making my previous blog – wholewheat bread) you may enjoy these sweet spreads.

Over the coming weeks, I will be sharing more breads, desserts, puddings and cakes, next week will feature a spiced carrot cake, using this jam and an irresistible frosting.
I really hope that you enjoy these recipes as much as I do, there are plenty more to come!

Joanna x

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Chocolate Spread

Delicious whole food plant based chocolate spread! Yay!
Once made, keep in the fridge and use within a week - I'm sure this won't be a problem!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Keyword: artisan bread, chocolate, plant based, vegan
Author: Joanna Owens


  • 8 Medjool dates - pitted
  • 1/2 cup cashew nuts
  • 4 tbsp cocoa
  • 3 tbsp maple syrup
  • 1 pinch sea salt
  • 1/2 cup plant milk



First, take your cashews and pitted dates and cover with boiling water, boil for 8 mins until they are starting to get soft.
Drain off the excess water and put the nuts and dates into a blender.
Add the cocoa, syrup, salt and plant milk.
Blend until smooth.
Transfer into a clean container and pop in the fridge.
Spread on toast and enjoy. I really love this with my plant butter recipe.
Lovely toasted bread (see my wholewheat bread recipe), plant butter and then lashings of chocolate spread. I love the salty butter with the rich chocolate spread, ticks all the boxes!

Orange, Date and Ginger Jam

Lovely jam!
Now, this is a wfpbno recipe, as such there are no refined ingredients, for me it is sweet enough but for those of you with a sweeter tooth than mine, taste before you pop this in the fridge and add more maple syrup if that suits your tastes better!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Keyword: artisan bread, plant based, vegan
Author: Joanna Owens


  • 4 Oranges, zest and juice
  • 6 Medjool dates - pitted
  • 1 tsp minced or grated ginger
  • 1/2 tsp cinnamon
  • 2 tsp lemon juice
  • 1/3 tsp agar
  • 2 tbsp maple syrup



Zest and juice the oranges, use a fine zester if you can but dont worry if you can't.
Pit the dates, put all the juice, zest and dates into a pan, along with the ginger, cinnamon, lemon juice and maple syrup. Bring to a boil and bubble for around 10 mins until the juice has started to reduce slightly.
add 1/3 tsp of agar and cook for a further one min stirring while you do.
Put all the ingredients into a blender and blend. Once smooth, pass this mixture through a sieve and then transfer into a clean container and into the fridge.
This recipe is delicious on top of toast and my plant butter. I love the slightly salty tang of the salt in the butter, with the sweet jam!

Polenta Butter

Many of you will have tried various replacements for vegan spreads and plant butters, corn butters, polenta butters... I have seen tons. For me I don't like the sweetness of corn butter.
So, this is how I make my favourite plant butter, I have been playing with this recipe for some time and now have settled on these quantities and this recipe. I keep mine fridged and anything I dont use within 4-5 days I discard and remake a fresh batch.
This is a soft butter and is blended at the end so its super fine and silky, you could use fine polenta if you have it. In England it isn't easy to source in our supermarkets, so I use a normal polenta. As I say, this recipe is blended at the end so either way in my opinion it doesn't matter. 
I like my butter to have a salty tang, which for me works perfectly well when you spread chocolate spread or jam on top of it. I hope you enjoy!
Prep Time5 mins
Cook Time4 mins
Total Time9 mins
Course: Breakfast
Keyword: dairy free, plant based, vegan, wholefoods
Author: Joanna Owens


  • 1/3 cup polenta
  • 1 cup plant milk
  • 1/2 tsp sea salt
  • 2 tsp lemon juice
  • 1/3 cup plant milk


  • Stage 1 - 


Measure the polenta and 1 cup of plant milk (reserving the further 1/3 cup for later) into a saucepan along with the salt and lemon juice. (see stage one)
Cook our for around 4 mins on high, stirring continuously until it resembles stage 2.
Remove from the heat and transfer into a blender along with remaining 1/3 cup of plant milk. Blend on high until the plant butter is super soft and silky, transfer into a clean container and into the fridge.
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