So I have a question for y’all…
How important is sugar in your life?
And, now, I will put this right here.
I like love sugar.
Potato chips or chocolate? I will always pick chocolate.
But I constantly have to listen to people “sugar shame” me when I fix my coffee.
“OMG you use that much sugar?…sugar is the devil…it’s so bad for you…it will make you sick…blahhh…blah…blah…”
Well, I could write a whole blog post on my thoughts around sugar…but instead of getting all geeky and sciencey on you, I’ll just let you try this recipe that I came up with after I got a jar of chocolate paste in a package I received that had no refined sugar, no dairy and no actual chocolate (as in ‘containing cocoa butter’).
So I immediately thought about my recipe for date paste (which I posted 6 years ago when stuff like this wasn’t trending!). I use it often but it is purely dates and I wanted a bit more substance (in terms of protein) so I turned to tahini (for those of you not in the know, this is a sesame seed paste that is used in most middle eastern countries). I’m sure it would taste fabulous with nut butter but I wanted to keep the allergens out.
So, because I don’t want to get all geeky and sciencey (again) on you guys (and maybe this is an experiment to see if me not being my normal, verbose self is more popular), I will leave it at that!
Make a batch of this.
Leave it in your fridge….give it as a hostess gift…shmear it on your toast…
Just make some and drop me a line.
Will you try to reduce your sugar because you are now thinking “peeeeople, this is so epic that I will swear off sugar forevahhhh”?
Or will you say, “Mmmmm it’s good, but give me that plain ol’ sugar laden chocolate stuff”?
I’d serrrriously love to know!!!
Chocolate Date Spread
Ingredients
- 2 cups dates
- 1 cup brewed coffee, warm
- 1 cup tahini spread
- 1/4 cup cocoa powder
Instructions
- In a medium sized bowl, mix dates and coffee together and let sit for about an hour.
- Add mixture to the bowl of a food processor and pulse for 30 seconds (until dates break up a bit); add tahini and cocoa powder and blend until mixture becomes creamy (turn off the machine and scrape the sides down a couple of times to make sure you get all the bits).
- Scrape mixture into a large mason jar and keep in the fridge for up to a month.
