Healthy chocolate, sweet potato and hazelnut spread

Healthy chocolate, sweet potato and hazelnut spread | Almost raw, vegan, gluten-free

Course: Snack

Cuisine: French

Prep Time: 8 hours

Total Time: 8 hours

Servings: 2 cups

Don't forget to soak your raw hazelnuts. This recipe should give you approx. 1 1/2 - 2 cups.

1/4 cup nut milk (adjust the liquid depending on how thick you want the consistency to be)
2 Tbsp organic virgin coconut oil look for varieties that say "raw"
1/3 cup organic cocoa powder look for fair-trade varieties
3 Tbsp maple syrup
1/2 tsp pure vanilla extract
1 cup raw hazelnuts soaked overnight
4 Medjool dates (pits removed)
1/3 cup organic raw sweet potato peeled and cut in chunks

Soak your raw organic hazelnuts in spring or filtered water for 8 to 16 hours or so, changing the water after 8 hours (I forgot mine, so I think it was closer to 18 hours).
Simply add all the ingredients in your Vitamix in order, starting with the liquids first, coconut oil, cocoa powder, and then the soaked hazelnuts, dates and sweet potato last.
I used the "Spreads" setting on the Vitamix S55 model, but if you don't have that setting, just adjust the speed as you go.
Start your Vitamix and remove the lid plug at the top, use the tamper (that black accessory to push the food in your blender without seriously injuring yourself) to push the ingredients to the bottom.
You will see that the texture changes quickly, and should be ready in just 15-25 seconds or so. Make sure to keep pushing the bigger pieces down until the texture is nice and smooth.
Transfer the chocolate spread into a container with a lid, and keep in the fridge. I want to say that you can keep it in the fridge for at least a couple of weeks, but let's be honest, it'll be eaten by then! haha
Enjoy!

Keep in an airtight container in the fridge for up to 7 days.