Ingredients
- 8 x medjool dates
- 3 tbsp plant-based whipping cream
- 3 tbsp dutch-process cocoa powder
Method
- Add the dates to a food processor and blend for 30 seconds. Add 2 tablespoons of cocoa powder and 2 tablespoons of cream and blend until smooth. You may have to add some more cream or some plant-based milk.
- Sample the paste and adjust the ingredients according to your preferences. I.e., add more cocoa powder if you want a richer chocolate flavour, more dates for sweetness or more cream for a lighter and creamier flavour and consistency.
- Enjoy the chocolate spread on pancakes, toast, for dipping bananas or simply on a spoon. Store in an airtight container for at least four days in the fridge.
