Cut the dates into ¼ in pieces and place in a bowl with the coconut milk. Let soak for at least 3 hours.
Drain the dates, reserving the coconut milk.
Slowly pour the dates into your Premier Chocolate Refiner. Next add the seeds of the vanilla bean by splitting with a sharp knife and scraping seeds into the date mixture. Allow to process for 45-60 minutes. If paste gets too thick, add 1-2 tablespoons of the coconut milk. Keep repeating until mixture reaches desired texture. (The remaining coconut milk can be used in smoothies or breakfast cereal to add an extra hint of sweetness.)
The ultimate treat for both kids and grownups, this luxurious spread is completely dairy-free, as the original recipe for gianduja demands. Ideal on virtually anything: bread, ice cream, mixed in with hot coffee or simply on a spoon directly out of the jar.
