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.

PLUS: 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.