Chocolate nut spread
1 cup (250ml) of organic Medjool dates + 5 tbsp. (75ml) of water
1/2 cup (125 ml) organic chocolate chunks
1 cup (250ml) raw organic hazelnuts
1 cup (250ml) raw organic almonds
1/2 cup (125ml) raw organic walnuts
1/4 cup (62.5ml) unsweetened organic cocoa powder
1/2 cup (125ml) of almond milk
2 Tablespoons (30 ml) organic coconut oil
Preheat your oven at 350º.
On a cookie sheet, spread the hazelnuts, the almonds, the walnuts and put them in the oven for 10-12 minutes.
In the meantime, cook your dates with the water for 5 minutes in a small pot.
When it’s all in puree, melt in your chocolate chunks, the coconut oil and stir in the cocoa powder.
When your nuts are roasted, put them in the food processor and mix until you see it starts to turn into butter, about 3-4 minutes. I find it’s faster when the nuts are still hot compared to cold ones.
Add in the chocolate and continue mixing until it’s a paste. Put in the almond milk and you will get a nice smooth texture, really spreadable.