Brownie Batter Spread

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 tbsp Cocoa or cacao powder, unsweetened
  • 1/3 cup Dates

• Baking & Spices

  • 1/2 cup Bittersweet or dark chocolate chips, dairy-free
  • 1/4 tsp Salt

• Nuts & Seeds

  • 1 1/2 cups Almonds, raw
  • 1 cup Walnuts, raw

Found on minimalistbaker.com

Description

Ingredients

• 1.5 cups raw almonds
• 1 cup raw walnuts (or sub pecans)
• 1/3 cup dates, pitted (if dry, soak in warm water for 10 minutes then drain well)
• 1/2 cup bittersweet or dark chocolate chips (dairy-free)
• 1 Tbsp unsweetened cocoa or cacao powder
• 1/4 tsp salt

Directions

• Preheat oven to 350 degrees F.
• Spread nuts evenly on a baking sheet. Bake for 10-15 minutes, or until slightly golden brown and beginning to crack. Set aside to cool.
• While the nuts are baking, add dates to a food processor and blend until a paste or ball forms. Scrape out and set aside.
• Add slightly cooled nuts to food processor and mix until a butter forms, scraping down sides as needed.
• Add chocolate chips and put the lid back for 1 minute to melt, then blend thoroughly.
• Add salt, cocoa or cacao powder and mix once more.
• Lastly, add in date paste a little at a time until it reaches a spreadable thick batter. (Save any remaining date paste for other nut butters, to sweeten smoothies or oatmeal, etc.) Blend thoroughly, then transfer to a jar. If you refrigerate, it will get hard, so I recommend leaving it at room temp (kind of like you would nutella).
• Spread on toast, fresh toast (vegan, banana, coconut cream pie), pancakes, oatmeal, or add to smoothies and shakes!

Nutrition