Chocolate Spread

10 mins, 5 ingredients, serves 10


  • ​200g silken tofu (I like Clearspring)
  • 2 tbsp cacao powder
  • 2 tbsp hazelnut butter (you could use 4 tbsp ground hazelnuts or 80g whole hazelnuts but the texture may be more grainy)
  • 10 large medjool dates (about 150g)
  • pinch of salt
  •  3 – 4 tbsp water


Put all the ingredients in a blender except for the water. Add 1 tbsp water and blitz. You will need to stop a few times to scrape down the sides and get an even texture. Gradually add the rest of the water 1 tbsp at a time as you blend until you get a spreadable consistency.

Makes about a 250g jar. Keep in the fridge and use within 4 – 5 days.