Makes 1 cup
· 1 cup roasted hazelnuts (soaked and drained to make it smoother)
· ½ cup unsweetened cocoa powder
· 1 tablespoon coconut oil
· 3 tablespoons almond milk (or milk of choice)
· 8 dates
· 1/3 cup coconut palm sugar (or other unrefined sugar)
· 1 teaspoon vanilla extract
note: You can omit the oil if you aren’t eating oil however the consistency may change. I soaked the nuts to make it easier to blend but it isn’t necessary, especially if you have a high speed blender. You can also use more dates and omit the sugar or use more sugar and omit the dates. I liked the taste of the combination of the two. If you prefer your spread sweeter, you can also add more dates and/or sugar. Also, depending on the type of cocoa you buy the taste may vary. Some cocoa is more bitter than others so make sure to taste as you blend and add more sweetener if need be.
Put all ingredients in a food processor or blender and puree until smooth. If using a high speed blender this will only take a few minutes. Traditional food processors or blenders will take longer, but eventually the mixture will come out nice and smooth. If you want a thinner mixture, then you can always add more milk.