Sweet almond and date spread

Sweet almond and date spread: a creamy recipe with Medjool dates, almond butter, cocoa and vanilla. Naturally sweet, chocolatey and quickly blended.

At a glance

• Serves 4
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 150 kcal per serving
• Protein: 4 g
• Fat: 9 g
• Carbs: 14 g

Ingredients

• 10 Medjool dates
• 3 tbsp almond butter
• 50 ml almond milk
• 1 tbsp cocoa powder
• 1 tsp vanilla extract
• 1 pinch of salt

Method

You’ll need: food processor · sieve · jar with lid

1. Stone the Medjool dates. If they're dry, soak them briefly in hot water and then drain well.
2. Put the dates in a food processor and add the almond butter, cocoa powder, vanilla extract and 1 pinch of salt.
3. Pour in the almond milk and blend everything on high. Scrape the mixture down from the sides in between.
4. Keep blending until the spread is creamy and thick. For a finer texture, work in another small splash of almond milk if needed.
5. Spoon the spread into a clean screw-top jar and store it in the fridge. It firms up a little more there.
6. To serve, spread on bread, serve with apple wedges or spoon onto warm porridge bowls.

Good to know

A spread like this is a reliable afternoon treat. It tastes full and rounded and a little like dessert in a jar.

Swaps

Almond butter → cashew butter (milder flavour, a little creamier). Almond milk → coconut milk from a carton (fuller texture). Cocoa powder → carob powder (caffeine-free and naturally sweeter). Vanilla extract → Ceylon cinnamon (spicy aroma, a classic with dates).

Allergens

Contains almonds (almond butter and almond milk), so it's not suitable for people with a nut allergy; fine for children in small amounts, and generally not a concern during pregnancy as long as it's prepared cleanly and stored fresh.

Dairy-free recipes