I made this on a whim and it turned out so good that I had to write it down. It’s fudgy and naturally sweet, with a subtle warmth from nutmeg.

Spread it on toast and make it your own: add extra nuts, seeds, or fresh fruit like sliced banana or berries on top, or as a filling for mini tarts. You can customise in lots of different ways.

Enough for 3-4 slices of toast, Prep time 15 mins 
  • 60 g soft pitted dates (about 4–5 dates) | ~¼ cup packed dates
  • 15 g walnuts | 2 tbsp walnuts
  • 15 g unpeeled almonds | 2 tbsp unpeeled almonds
  • 1 tbsp unsweetened cocoa powder
  • 3–5 tbsp room temperature water (added gradually)
  • A pinch of ground nutmeg
  • Notes: If you want a bigger batch for more slices of toast, simply double all the ingredients

Method

1. Start by roughly chopping the dates.

2. Blend the nuts first until finely ground. Add the chopped dates, unsweetened cocoa powder and a pinch of nutmeg, then blend again.

💡 Tips:
  • I used unpeeled almonds for a more rustic flavour and texture, which gives the spread a slightly deeper, nuttier taste. The result is a little darker and less smooth, but still creamy and delicious.
  • If you prefer a very smooth, lighter-coloured spread, you can use blanched almonds instead.

 

3. Pour in a small splash of water and continue blending until you reach a smooth, spreadable consistency.

4. Add a little more water if needed, bit by bit, until creamy.

vegan spread 

Storage

Store your Vegan Date & Cocoa Nut Spread in an airtight container in the fridge for up to 4 days (max 5).

 

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