Back in Germany on Sunday mornings it brought me no greater joy than waking up to a set breakfast table on our terrace.

Fresh rolls, boiled eggs and orange juice were waiting in the morning sun until my sister and I stumbled out of bed. By this time my mom had already cycled 40 kilometres through the woods. Somewhere on the way back she stopped to get the best Brezels and rolls. Those are the Sunday memories I hold dear in my heart.

A favourite combination of mine back then was Nutella on Laugenbrötchen (Brezel Roll). The combination of a sweet chocolate spread on a salty roll is simply perfect. It still needs butter as well in case you’re wondering.

I recently revisited this childhood delight with a healthier version I came across in a cookbook for kids. It is based on chickpeas and sweetened with dates. It was missing that kick of chocolate, so I stepped into the test kitchen and started working on one.

If you love chocolate, hazelnuts and minimal sweetness then this is your spread.

The recipe

For 300g of sunshine this Sunday morning you will need:

54g of 100% Dark Chocolate

42g of Hazelnut Butter

36g of Black Beans

45g of Pitted Dates

121.5g of Water

1.5g of granulated soya lecithin

Make it in 3 steps:

1. Weigh out all your ingredients.
2. Melt the chocolate and add it to the nut butter, black beans and dates. Blitz it in a food processor or with a hand blender.
3. Add the water and soya lecithin to the mix. Keep blitzing for at least 60 seconds.

It will turn out a bit liquidy at room temperate especially right now in summer. I recommend putting it in the fridge after making. Within 35 minutes it should have the perfect spreadable consistency. Also it tastes better when it’s cooled down. Shelf live is one week in the fridge due to the beans.

This spread is super healthy, low in fat, refined sugar free and high in fibre.

If you make it please give me some feedback and once I release a new version I will update this post.

Thank you for reading and I wish you a beautiful weekend!