Name: Brownie Batter Spread
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 1/2 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 dairy-free bittersweet or dark chocolate chips; 1 Tbsp unsweetened cocoa or cacao powder; 1/4 tsp salt

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, or oatmeal, or add to smoothies and shakes!

Brownie Batter Spread

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