So tasty and yet so healthy this chocolate spread doesn’t only work on bread, but makes a great addition to porridge or your breakfast smoothy (just add half a banana, a handful of oats and a little more plant milk). My boys love it so much they happily have it for pudding too.
What you need:
Half a tin of borlotti beans – drained and rinsed
Half a sweet potato – cut in chunks and cooked
8 dried, pitted dates – soaked in boiling water for 15 minutes
50g hazelnuts – soaked in boiling water together with the dates
2 tsp unsweetened cocoa powder
1 tsp coconut oil – melted
A little salt
Some plant milk
How you do it:
Start by soaking the dates and hazelnuts with boiling water. Cook your sweet potato until very soft and leave to cool.
Once the dates and hazelnuts have softened, drain and add them to a food processor. Blitz for a minute before adding the borlotti beans, sweet potato, cocoa powder, coconut oil and salt and blend for another minute.
Add a little plant milk and blend for another 30 seconds until smooth and evenly mixed.
Keep in an airtight glass in the fridge for up to 3 days.
