Chocolate Raspberry Spread
Chocolate Raspberry Spread Is A Decadent Recipe That Is Made Vegan And Gluten-Free. A Delicious Addition To Your Next Holiday Charcuterie Board Or A Party With Friends.
I know we’ve all had a savory, cheesy charcuterie board before, but what about a charcuterie board that is packed to the brim with sweets, desserts and a very decadent Raspberry Chocolate Spread?!
Umm say no more - literally making my dreams come true with this number!
And at the center of this board is the luscious homemade Raspberry Chocolate Spread! Rich and creamy, and ready to be dunked and spread onto everything in sight.
I am thrilled to partner with my absolute favorite berry company California Giant Berries to create this recipe! The sweetness of their raspberries plays off the richness of the chocolate to create a delicious, yet versatile spread that pairs beautifully with the other sweets on the board.
These are a few ways that I love to use the spread:
Spread onto pumpkin bread, croissants, waffles and even bagels
Stuffed into dates
Dipped with seasonal fruit like pears and apples
Added into smoothies or on chia pudding
You can get really crazy and even double up the chocolate by dunking a chocolate bar into the chocolate spread! HEAVEN.
And even just enjoyed by the spoonful
ps: the best part about this recipe is that the raw cacao and raspberries are health foods and bring in a slew of antioxidant properties to this ‘dessert’. From essential vitamins and minerals, to flavonoids and fiber. Now you can have your chocolate dessert and eat it too ;)
Enjoy!
xx Marie
You Can Watch The Full Cooking Video Here!
A Big Thank You To California Giant Berry Farms For Partnering With Us On This Delicious Recipe Video! Your Support Means The World And I’m So Glad We’re Able To Showcase Just How Delicious Your Berries Are All Year Long!
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!
