My kiddos see their friends eating that famous store bought chocolate spread …. but since the first ingredient is refined sugar, followed by hydrogenated oil, it is not something I really want to feed them! So a couple of years ago I set about making a sweet hazelnutty choc spread of my own – and it has been a winner (you can find it here).
However, as it is based on hazelnuts, to care for those kids who are allergic, I don’t want to send it to school. So more recently I have made a seed based version – and the kids didn’t even tell the difference! So here’s my healthy and lunchbox friendly chocolate spread – hope you like it as much as we do!
- 1 cup sunflower seeds
- 1 cup pumpkin seeds
- 1 heaped tbsp cocoa (or 1 flat tbsp cacao)
- 1 tsp vanilla bean paste
- 1/2 tsp flaked pink salt
- 160 mls boiling water
- 8 medjool dates (pick the big fat juicy ones!)
- Optional: 1-2 tbsp maple syrup OR coconut sugar
Roast your seeds first. I did mine on a tray under the grill (and watched them very carefully!!!), they only take a few minutes.
While the seeds are roasting, seed the dates and cover them with the boiling water. Add the vanilla and salt to the water.
Process the seeds for 10 seconds on speed 10. (This will take longer in a food processor). Their oils release best while they’re hot so if you’ve bought roasted seeds, place them in a hot oven for a couple of minutes first).
Add in the cocoa and sugar (if you’re using it) here. Scrape down sides and use speed 6 in 45 seconds intervals, scraping down in between until you get a paste like consistency.
Add the date mixture, water and all, to the seed mixture and process again until well combined (Speed 4 for 10 seconds in the gradually increase to speed 7 for 15 seconds, scrape and repeat until mixture is smooth and very well combines). Add maple syrup at the same time (if you are using it) as the date mixture.
Make sure any little helpers get to ‘clean’ the bowl!
Store in a clean, airtight glass jar in the fridge for a couple of weeks.