Chocolate Raspberry Spread

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This chocolate raspberry spread is rich and tart, perfect for a charcuterie board.

Chocolate Raspberry Spread


  • 1 cup Medjool dates, pitted
  • 3/4 cup full-fat coconut milk, room temperature
  • 3/4 cup cacao powder
  • 1 tsp. vanilla extract
  • 1/2 cup California Giant Raspberries
  • Pinch of sea salt


      • Add the dates into a bowl and fill with boiling hot water. Let the dates soak for 30 minutes and then drain. Set the dates aside. Add the soaked dates and all the other ingredients into a food processor or blender, and blend until the spread becomes smooth and creamy. Pour the spread into a mason jar and store in the fridge to set for about 1 hour. Keep the sauce in the fridge for up to one week.
      • We enjoy adding our spread on anything from sweet toast, waffles, pancakes, dipped into other fruit, spread onto banana bread and croissants, and even added into chia pudding or smoothies. Enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!