4 pitted Medjool dates (large)
1 T. raw coconut oil
1 T. raw carob powder
1 T. raw dark Agave nectar
1/4 c. ground raw cacao nibs or raw cacao powder
1 tsp. vanilla
1/4 c. purified water
Place all ingredients in a food processor, except for water. Blend until well combined. Add water slowly while blending. Continue until very smooth. Place in sealed container in the refrigerator. This spread can last up to a week in the refrigerator – but I doubt it! It’s really tasty!!!
This goes great on top of the almond-flax crackers!
