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Toast with Chocolate–Pumpkin Seed Spread

This homemade version of the classic chocolate-hazelnut spread is a great way to customize your favorite treat and make it nut-free. Medjool dates sweeten this DIY breakfast.

Serves 6
Ready in 8 mins
Prep time 5 mins
Cooking time 3 mins
501 calories per serving


> 1 cup pepitas (raw shelled pumpkin seeds)
> 1 tbsp canola oil
> 8 Medjool dates, pitted
> 1/4 cup unsweetened cocoa powder
> 1 tsp vanilla extract
> 4 slices multigrain bread

To Serve:

> 1 cup fresh blueberries
> or
> 1 cup sliced strawberries


Add pepitas and oil to a food processor and process 2–3 min., until a smooth paste forms. Add the dates, cocoa powder, vanilla, and a pinch of salt. Purée 1 min., until a smooth consistency forms. Add water, 1 tbsp at a time, if needed.
To serve, toast the bread and top with some of the chocolate spread. Top with the berries. Store extra spread in the refrigerator for up to 5 days.

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