This chocolate raspberry spread is rich and tart, perfect for a charcuterie board.
1 cup Medjool dates, pitted
¾ cup full-fat coconut milk, room temperature
¾ cup cacao powder
1 teaspoon vanilla extract
½ 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.
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.