Chocolate and date spread, touch of coconut *

Chocolate and date paste, touch of coconut *
Chocolate and date spread, touch of coconut *

Chocolate spread is a great favourite for breakfast 🙂 This is a vegan recipe, with no added sugar, artificial colours or preservatives. Only good things! And most of all, it is approved by the chocolate expert among us, my darling sister 😉 

Ingredients: (for one jar)

  • 250g of dates (or date paste)
  • 50g of dark chocolate (I recommend 70% cacao)
  • 65g of coconut cream
  • 30g of hazelnut butter
  • 20g of coconut oil
  • 4g of Espelette pepper powder (or any other chili you have)

Preparation: 5 minutes


  1. In a saucepan a quarter filled with water, set a smaller bowl filled with the chocolate and mix gently until melted. Add the coconut cream.
  2. In a large mixing bowl, reduce the dates to a paste.
  3. Add the hazelnut butter, the coconut oil and the chocolate and coconut cream mix.
  4. Add the Espelette pepper as you taste the preparation.
  5. Put the paste in a jar and keep refrigerated. Eat within 2 weeks.

Last tip: The spread tends to get harder in the fridge, so take it out a few minutes before using it to make it softer. Happy tasting!

Vegan spread
Thank you Bonne Maman and Le Parfait for the jar 😉

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