Ingredients
>
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
Steps
1
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.
2
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.
