Chocolate Spread… Orange Date and Ginger Jam… and… Butter!
Who loves breakfast! (me!)
I am a Patisserie Chef and a dedicated follower of a wholefood plant based diet… before transitioning I used to love chocolate spread, and toast with butter and jam. Who doesn’t?
Now its my new mission to develop some of my favourite recipes that I have loved over the years into wfpbno compliant yumminess.
Today I will be sharing with you chocolate spread… orange date and ginger jam… and butter.
This is in preparation for tomorrows big blog post on sourdough bread loaves, once you make that (or if you are making my previous blog – wholewheat bread) you may enjoy these sweet spreads.
Over the coming weeks, I will be sharing more breads, desserts, puddings and cakes, next week will feature a spiced carrot cake, using this jam and an irresistible frosting.
I really hope that you enjoy these recipes as much as I do, there are plenty more to come!
- 8 Medjool dates - pitted
- 1/2 cup cashew nuts
- 4 tbsp cocoa
- 3 tbsp maple syrup
- 1 pinch sea salt
- 1/2 cup plant milk
Drain off the excess water and put the nuts and dates into a blender.
Add the cocoa, syrup, salt and plant milk.
Blend until smooth.
Transfer into a clean container and pop in the fridge. Spread on toast and enjoy. I really love this with my plant butter recipe.
Lovely toasted bread (see my wholewheat bread recipe), plant butter and then lashings of chocolate spread. I love the salty butter with the rich chocolate spread, ticks all the boxes!
Orange, Date and Ginger Jam
- 4 Oranges, zest and juice
- 6 Medjool dates - pitted
- 1 tsp minced or grated ginger
- 1/2 tsp cinnamon
- 2 tsp lemon juice
- 1/3 tsp agar
- 2 tbsp maple syrup
Pit the dates, put all the juice, zest and dates into a pan, along with the ginger, cinnamon, lemon juice and maple syrup. Bring to a boil and bubble for around 10 mins until the juice has started to reduce slightly.
add 1/3 tsp of agar and cook for a further one min stirring while you do.
Put all the ingredients into a blender and blend. Once smooth, pass this mixture through a sieve and then transfer into a clean container and into the fridge.
This recipe is delicious on top of toast and my plant butter. I love the slightly salty tang of the salt in the butter, with the sweet jam!
- 1/3 cup polenta
- 1 cup plant milk
- 1/2 tsp sea salt
- 2 tsp lemon juice
- 1/3 cup plant milk
- Stage 1 -
Cook our for around 4 mins on high, stirring continuously until it resembles stage 2.
Remove from the heat and transfer into a blender along with remaining 1/3 cup of plant milk. Blend on high until the plant butter is super soft and silky, transfer into a clean container and into the fridge.