1 1/2 cups (200g) hazelnuts 3/4 cup (100g) dates, soaked in hot water for 15 min 1/4 cup (30g) cocoa 1/4 tsp vanilla extract 3-4 tbsp date soaking water pinch of sea salt

Preheat the oven to 180øC and roast the hazelnuts for 10 minutes. Allow them to cool, then remove the skins by rubbing the nuts in a tea towel. Place the nuts in a food processor and pulse until a creamy nut butter has formed (I find that this works a lot quicker with hazelnuts than for example with almonds, maximum 5 minutes). Drain the dates but keep some of the water aside. Add the dates to the hazelnut butter along with a pinch of salt, vanilla extract and cacao. Blend it all together until smooth and then add some of the date water until a smooth, spreadable consistency is achieved. Congratulations, my fellow foodie, you just whipped together your own delicious chocolate spread that might not survive the weekend! You can eat this on a slice of bread, dip apple wedges into it, spread it onto a dried fig or eat it straight off the spoon (I am certainly guilty of the latter).

This packaging is easy to recycle - you can either use it to for storage or give it to your waste collector (kabadiwala) who will sell it to recycling companies.

This product is plastic free - it does not release any microplastic into the environment. It doesn't harm marine life or our water supply systems. this product is made without animal testing - no animals were harmed in making this product.