Chocolate spread

Oh yes!!! I cannot live without chocolate spread, or shall I say I don’t want to?
I am still trying and testing different recipes, and there are many, believe me. Luckily I found this super easy one recently, which I REALLY like. Its main ingredient is basically dates, oh, and some cocao. Good thing: I love dates; the edible ones I mean!
This heavenly spread is rich and creamy, and the hazelnuts give it the extra flavour punch.

I wanted to embed the link to the original food blogger, as I normally do, but she’s posting in German only. I thought I may spare you the google translate experience and give you the English version directly.


  • 250g soaked and softened dates 
  • 100ml non-daily milk (or water)
  • 80g soaked hazelnuts
  • 50ml coconut oil (optional)
  • 4 Tbsp cocao powder 
  • 1tsp vanilla powder


Add the pre-soaked hazelnuts and non-daily milk (or water) into a food processor and mix until you’ve got a homogeneous hazelnut milk. If you like some crunch to your chocolate spread, don’t soak the nuts for too long, and mix for a shorter time so you get some remaining hazelnut bits.

Add all remaining ingredients into the processor and mix until you’ve got a smooth creamy texture.
If the consistency is too thick, add tiny amounts of water or non-daily milk until you reach the desired consistency.
If the consistency is too thin, add another date or two.

That’s pretty much it. You’re done. Fill into a glass or other sealed container and store your vegan chocolate spread in the fridge. Use it within a week, I’d say…. if it lasts that long 🙂

It goes well with toast, pancakes, in your oats, and with banana. That’s all I can think of now. What do you combine it with? Please let me know in the comments below!

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