This homemade version of the classic chocolate-hazelnut spread is a great way to customize your favorite treat and make it nut-free. Medjool dates sweeten this DIY breakfast.
Ingredients
- 1 cup pepitas (raw shelled pumpkin seeds)
- 1 tbsp canola oil
- 8 Medjool dates, pitted
- ¼ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 4 slices multigrain bread
To Serve:
- 1 cup fresh blueberries
- or
- 1 cup sliced strawberries
Steps
- Add pepitas and oil to a food processor and process 2–3 min., until a smooth paste forms. Add the dates, cocoa powder, vanilla, and a pinch of salt. Purée 1 min., until a smooth consistency forms. Add water, 1 tbsp at a time, if needed.
- To serve, toast the bread and top with some of the chocolate spread. Top with the berries. Store extra spread in the refrigerator for up to 5 days.
This recipe is
- Vegetarian
- Vegan
- Nut-free
- Dairy-free
- Egg-free
- Lactose-free
Tags
- Dairy Free
- Healthier
- Superfast
- Plant Forward
- quick
- fast
- Guiding Stars
- Affordable
- Egg Free
- Lighter
- Nut Free
- vegetarian
- Vegan
- Meal Planning
- Meal Prep
- Lactose Free
- January 2023
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