5 from 1 vote
No-Tella Chocolate Spread
No-Tella Chocolate Spread
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
This chocolate spread is a healthier alternative to some commercial spreads.
Servings: 2 cups
Author: Mary Gillespie
  • 12 oz / 375 g dates roughly chopped (about 2 cups / 500 ml)
  • 1 cup / 250 ml water
  • 1 teaspoon / 5 ml coffee powder
  • 1/2 teaspoon / 2.5 ml cinnamon
  • Pinch salt
  • 1 tablespoon / 15 ml honey
  • 1/3-1/2 cup / 80-125 ml cocoa
  1. Place dates, water, coffee, cinnamon and salt in a saucepan and bring to a simmer over medium-low heat.
  2. Stir frequently until the dates are very soft and can be mashed easily with the back of a spoon. Depending on the type of dates and the age of the dates, the time this takes will vary. If you are using the hard-packed dates, it could take up to 12-15 minutes.
  3. If the date mixture starts sticking to the pan, add a few tablespoons / 30-45 ml of water as needed until the dates have reached the right consistency. The water will be absorbed so the mixture will not be runny.
  4. Add the honey and cocoa and cook for about 1/2 minute.
  5. Remove from the heat and let cool.
  6. Whizz it in a food processor until very smooth, or mash and beat with a spoon until smooth.
  7. Spoon into a storage container and refrigerate for up to a month.
Recipe Notes

You can use 1/2 cup / 125 ml cold coffee and 1/2 cup / 125 ml water in place of the water and instant coffee powder specified in the recipe.

To chop the dates, rub your knife with oil. This will keep the dates from sticking to the knife. Reapply oil as needed until all the dates are prepared.

For a vegan version, you can substitute maple or date syrup for the honey.