You know you want it . . . rich luscious chocolate, slathered thickly on a slice of chewy bread . . . or melting in a shiny lava flow over a stack of pancakes . . . or spread in a thick fudgy ribbon between layers of a special cake. This creamy Chocolate and Medjool Date Spread is as decadent and beguiling as any commercial chocolate spread, and nutritionally superior with the goodness and fiber of the medjools. Plus it’s quick and easy to make. A jar of this deliciousness would be a great homemade gift this holiday season. (Skip to recipes.)

glass bowl of date spread, dates, and container of Natural Delights Medjools

Thanks to Natural Delights Medjool Dates for sponsoring this post so I could share this fantastic recipe with you and tell you about one of my favourite fruits for snacking, cooking, and baking.

I have been obsessed with the heady combination of dark chocolate and Medjool Dates of late – it’s amazing how much of my brain space it can take up. Ever since writing my post on that decadent Chocolate Ganache Tart with a Medjool Date & Nut Crust, I’ve been thinking, ‘What if I combined the chocolate directly with the Medjools?’ and my brain would just not let go of that delicious thought.

This chocolate baby was born.

It’s time to pass around the cigars and celebrate. Better yet, just pass around slices of bread, a butter knife, and a jar of this rich and creamy spread. (Or skip the bread and knife altogether and just grab a spoon.)

What’s so Great About this Luscious Spread?

First of all . . .  chocolate. Need I say more?

Secondly . . . Medjool dates, nature’s caramel.

Third . . . it’s actually good for you!

a tub of Natural Delights Medjool Dates

Medjool Dates are loaded with fiber and nutrients – in fact, they provide 16 essential vitamins and minerals, including iron, potassium, copper, magnesium, and B vitamins. They contain significantly more calcium than common varieties of dates. And the natural sugars in Medjool Dates are complex carbohydrates which absorb slowly into your bloodstream (they’re low on the glycemic index, so no nasty blood sugar spikes) to provide long-lasting sustained energy levels. Combine all that goodness with the health benefits of a small serving of dark chocolate, and you know you can indulge in this delicious spread totally guilt-free.

I love knowing that Natural Delights Medjool Dates are actually a fresh stone fruit, picked at the peak of ripeness from date palms in the sunny Bard Valley at the intersection of Arizona, California and Mexico. They’re packed and shipped directly to our grocery stores where they can be found year round in the produce section.


How to Make Chocolate & Medjool Date Spread

Natural Delights are a versatile ingredient in cooking and baking. They provide a rich caramel flavour and a natural sweetness to recipes. For this luscious spread, all you need to do is pour boiling water over the pitted Medjool Dates in the blender, and melt the chocolate and cream together, either in a pot on the stove or in the microwave.

Blend it up until it’s smooth, then pour it into jars.

pourinng the deliciousness into jars from the blender

Voilà, you’re done.

Use the spread while it’s still soft and warm if you want to dribble a glaze over a cake or top a bowl of ice cream with a rich chocolate sauce, or chill it for a fudgy spreading consistency. The texture stays lovely and spreadable even when refrigerated. This fanatastic spread will keep in the fridge for up to a month, and if you freeze it, you can keep your stash for up to 6 months – it’s like having a lovely secret gift in the freezer, ready to pull out on those days when you really need a hit of chocolate.

What Can You Use Chocolate & Medjool Date Spread For?

It is, of course, deeply comforting and wonderfully chocolatey just spread on a slice of bread or toast and eaten as a beloved anytime snack.

smearing chocolate date spread on a slice of bread

Or you can slather it on pancakes, waffles, or French toast so that it starts to melt slightly in the heat and becomes a luscious silky topping.

pancakes with melting chocolate date spread and fresh raspberries

It’s rich and fudgy when spread between the layers of a cake or used to sandwich together little cookies. Or warm the spread slightly and drizzle it over a cake for a thick, chocolatey glaze.

Bundt cake with chocolate date spread glaze slathered on top and dripping down the sides

Or wrap up the jars in a pretty bit of fabric or ribbon and give them to a lucky recipient. You’ll be the most popular person at the party.

two jars of Chocolate Spread wrapped up for gifts

for wide-mouth jars, cut 6-inch/15cm circles from parchmant paper or pretty fabric (use fancy craft pinking shears if you have them). If using parchment paper, crumple it up, then smooth it out again before using it on the jars. put the paper or fabric circles over the snap top of the jar, then screw on the ring. cut a piece of pretty ribbon (20-inches/51cm long) and tie it around the screw-ring. write the name on top with a sharpie pen if using parchment paper

If you’ve got a jar of this absolutely addictive Chocolate and Medjool Date Spread in your fridge, you’ve got the cure for your chocolate cravings any time of night or day. It’s a jar full of deliciousness.

* * * * *


Kitchen Frau Notes: To make this spread dairy free and vegan, make sure to use dairy-free chocolate and replace the heavy cream with premium full-fat coconut milk (stirred well).

For a milder creamier version of this spread, replace the dark chocolate with good quality milk chocolate.

clear dish of luscious Chocolate & Medjool Date spread

Chocolate & Medjool Date Spread

gluten-free, nut-free, dairy-free option (see note, above)

  • 1 cup (175gms) pitted Natural Delights Medjool Dates (10 -12 dates)
  • ¾ cup (180ml) boiling water
  • 1¼ cups (200gms) good quality dark chocolate (chips, chunks, or chopped)
  • ½ cup (120ml) heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon fine sea salt

Place the dates in a blender canister. Pour over the boiling water and blend the dates to a smooth purée, scraping down the sides as necessary. If the mixture is too thick to blend, add 1 to 2 tablespoons more boiling water, 1 tablespoon at a time, until you can just get it moving in the blender.

Heat the chocolate and cream over medium heat in a small saucepan, stirring constantly, just until the chocolate is melted, or heat it in a microwave in a glass measuring cup or bowl in 30 second increments, stirring after each one, until just melted. Pour the warm chocolate mixture into the blender with the dates. Add the vanilla and salt, and purée the spread until it becomes silky smooth.

Scrape the spread into small jars or containers, seal, and store in the refrigerator for up to a month, or freeze for up to 6 months.

Makes 2¼ cups.

Guten Appetit!


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