Your new chocolate spread for the morning, completely without industrial sugar and oil.
Roast the hazelnuts in the oven at 160° C for about 10-15 minutes.
While the nuts are roasting and cooling, soak the dates in hot water to make them easier to handle.
Place all ingredients in a food processor and blend until smooth. For a creamier consistency, add a little vegetable milk.
It is best to store the spread in the refrigerator.
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