Vegan Nut Cream with Dates

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

120 g nuts, e.., hazelnuts, whale, pecan, brazil nuts or almonds, etc.
80 g date (s), pitted
20 g cocoa, slihtly de-oiled
1 pinch (s) salt
50 ml water, approx., Depending on the desired consistency

Instructions

The specified amount results in 1 screw-top jar with nut spread.
Soak the dates in water. In the meantime, puree the nuts in a blender to a pulp.
Put the dates in a colander to drain and then add to the nut butter. Add the cocoa powder and salt and mix well until a homogeneous paste is formed. Gradually add the water, mix again and again and, if necessary, pour in until the desired, creamy consistency is achieved. For me that`s about 50 ml of water.
Then pour the nut cream into a clean jar, store tightly closed in the refrigerator and use up within a week.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.