You know all those healthy cookie dough recipes making the rounds over the past year or so? DELICIOUS!
Today I have a very simple recipe for a brownie-batter style spread that you can use on sprouted grain toast, as a dip for fruit, or eaten straight from the spoon.
It couldn’t be any easier: No cooking required!
BONUS TIP: As soon as you’re done blending this, rinse out your food processor ASAP. You’ll be glad you did. 
“𝐁𝐫𝐨𝐰𝐧𝐢𝐞 𝐁𝐚𝐭𝐭𝐞𝐫” 𝐒𝐩𝐫𝐞𝐚𝐝
(makes about 16 servings, 2 Tbsp each)
● 1 cup (175 g) pitted dates
● ¾ cup (175 ml) hot water
● ¼ cup (64 g) almond butter
● 2 Tbsp raw cocoa powder
● 1 Tbsp local honey
● Dash pure vanilla extract
● Sprinkle of sea salt
Soak the dates in hot water for about 30 minutes to help them soften. Drain and set liquid aside.
Place the dates and 2 Tbsp of the water into a food processor. Puree until smooth, adding extra water if needed – it should be the consistency of a paste. Add the remaining ingredients and pulse until it reaches a smooth consistency. If it’s too thick, add a few drops of the remaining soaking liquid.
Scrape out of the food processor and serve!
Store, covered, in the refrigerator for up to 2 weeks.
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