10 minutes
preparation
0 minutes
baking
0 minutes
resting time
You will need:
High-powered blender/food processor, springform pan, baking paper
Ingredients for date chocolate spread
For 1 glas (approx. 200 g), 1 serving = 30 g (0 g of sugar)
100 g pitted dates
100 g cashews
3 tbsp baking cocoa
Optional:
½ pod bourbon vanilla
Preparation
Step 1:
Place 100 g of pitted dates and 100 g of cashews in a small bowl and cover with hot water. Leave to soak for at least 30 minutes. After 30 minutes, pour away the water.
Soak the dates and cashews in water overnight for an even creamier texture.
Step 2:
Scrape out ½ vanilla pod and add to the food processor with the dates, cashews, and 3 tbsp baking cocoa and mix until you have a smooth mixture. In between, use a dough scraper or spoon to loosen the mass from the edge. If the mass is too solid, a little water can be added to make it more liquid.
Step 3:
Fill the date chocolate spread into a clean jar and store in the refrigerator.
The date chocolate spread will keep for about a week.
