Summary

Chocolate nut spread might be just the condiment you are searching for. For 48 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 156 calories, 3g of protein, and 12g of fat per serving. 392 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up medjool dates, cocoa powder, chocolate chips, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 38%. This score is rather bad. Try Velvet Chocolate And Beetroot Cupcakes With Chocolate Fudge Spread, Date and Nut Power Bars, and Blueberry Banana Nut Baked Oatmeal for similar recipes.

Instructions

1. Preheat your oven at 350.
2. On a cookie sheet, spread the hazelnuts, the almonds, the walnuts and put them in the oven for 10-12 minutes.
3. In the meantime, cook your dates with the water for 5 minutes in a small pot.
4. When its all in puree, melt in your chocolate chunks, the coconut oil and stir in the cocoa powder.
5. When your nuts are roasted, put them in the food processor and mix until you see it starts to turn into butter, about 3-4 minutes. I find its faster when the nuts are still hot compared to cold ones.
6. Add in the chocolate and continue mixing until its a paste. Put in the almond milk and you will get a nice smooth texture, really spreadable.

Ingredients

• 1 almond milk
• 2 almonds
• 3 chocolate chips
• 4 coconut oil
• 5 hazelnuts
• 6 Medjool dates
• 7 unsweetened cocoa powder
• 8 walnuts
• 9 water

Directions

• 2 Add in the chocolate and continue mixing until its a paste. Put in the almond milk and you will get a nice smooth texture, really spreadable.