Rich, naturally sweet, and deeply aromatic, this chocolate date and peanut spread is a phenomenal homemade alternative to store-bought chocolate spreads—one that easily outshines the famous Nutella. This wholesome treat is surprisingly simple to make without a single drop of refined sugar; all the sweetness comes from natural dates and a spoonful of fragrant honey. Quality cocoa powder and a pinch of cinnamon lend a deep chocolate flavor with a warm, spiced undertone, while crunchy peanut crumbs create an irresistible textural contrast. Give this delicacy a try, and it is sure to become a favorite healthy addition to your family tea time.
Wholesome homemade date, cocoa, and peanut spread is a fantastic alternative to store-bought chocolate spreads. Serve it over warm toasted bread.
Ingredients
- 200 g (7 oz) dates
- 50 g (1.75 oz) butter
- 50 g (1.75 oz) honey
- 100 ml (3.4 fl oz) milk
- 30 g (1 oz) cocoa powder
- Ground cinnamon
- 100 g (3.5 oz) roasted blanched peanuts
How to Make Chocolate Date and Peanut Spread
Rinse the dates under cold water and remove the pits. There is no need to buy premium dates for this recipe—budget-friendly varieties work wonderfully.
Simple, budget-friendly date varieties work wonderfully for this recipe. Just make sure to remove all the pits thoroughly.
To steam the dates, set up a steamer or a pot fitted with a colander. Place the pitted dates into the colander. Pour a small amount of hot water into the large pot, set the colander with the dates on top, and cover with a lid. Steam the dates for 10 minutes until softened.
Steaming for 10 minutes softens the date fibers, making it easy to blend them into a silky, uniform paste.
Pour the milk into a heavy-bottomed saucepan and add the butter. Warm gently to about 40°C (104°F) until the butter has completely melted.
Warm the milk and butter over low heat until the butter melts completely without letting the mixture boil.
Sift in the cocoa powder and add half a teaspoon of ground cinnamon.
Cocoa powder and a pinch of cinnamon give our date spread a deep chocolate flavor and a warm, spiced aroma.
Stir the mixture with a spatula until the cocoa powder is fully dissolved. Cook over low heat until thickened, taking care not to let it boil. The mixture will resemble melted chocolate, though it won’t be sweet yet.
Stir the mixture constantly with a spatula until the cocoa dissolves completely and the base resembles melted chocolate.
Add the honey to the saucepan and stir until it melts completely into the warm base.
Honey lends the spread a pleasant sweetness and a glossy sheen. Stir until the honey dissolves completely into the warm mixture.
Add the steamed dates to the saucepan with the chocolate mixture.
Transfer the steamed dates into the saucepan with the chocolate base before blending.
Blend the ingredients with an immersion blender for several minutes until you achieve a thick, velvety paste that looks like rich chocolate cream.
Blend the mixture thoroughly with an immersion blender for several minutes until it becomes as smooth as chocolate cream.
Place the roasted blanched peanuts into a food processor bowl. Pulse for a few seconds until reduced to fine crumbs. Avoid over-processing them into peanut butter, as the crunchy texture is key to this recipe. By the way, if you don’t eat peanuts for any reason, feel free to swap them for any other nuts you love.
Pulse the peanuts to create fine crumbs rather than a paste. Crunchy nut pieces are essential to the texture of this recipe.
Pour the chopped peanuts into the date paste. Fold the ingredients together thoroughly with a spatula, scraping the thick paste from the bottom to create a uniform mixture.
Pour the peanut crumbs into the paste and fold thoroughly from the bottom up with a spatula to distribute the nuts evenly.
Transfer the finished date spread to the refrigerator for a few hours, or ideally overnight. The flavors will meld and the spread will thicken nicely. Store it in an airtight glass jar for several days. It makes a fantastic spread for sandwiches or a rich filling for homemade cookies. Enjoy!
Chill the finished spread in the refrigerator for a few hours. It will thicken into an ideal filling for homemade pastries.
This chocolate date and peanut spread pairs wonderfully with homemade baked goods. Try baking a batch of classic shortbread cookies to go with it: mix 200 g (7 oz) of all-purpose flour, 100 g (3.5 oz) of softened butter, 50 g (1.75 oz) of powdered sugar, one egg, and half a teaspoon of baking powder. Knead the dough, roll it out thinly, and cut out rounds using an ordinary drinking glass. Bake the cookies for just 10 minutes at 180°C (350°F). Once cooled, sandwich them in pairs with a generous layer of our fragrant date spread. For a festive presentation, drizzle the treats with thin ribbons of melted dark chocolate.
Store the finished spread in an airtight glass jar in the refrigerator, where it will keep its fresh flavor and texture for up to a week. Before serving, let it sit at room temperature for about ten minutes so it softens and spreads effortlessly over warm toast, thin crepes (blini), or fluffy pancakes (oladyi). If you want to experiment with flavors, feel free to swap the peanuts for toasted hazelnuts, almonds, or walnuts, and add a tiny pinch of flaky sea salt to the chocolate base—this will highlight the natural sweetness of the dates in a whole new way.
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