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.)
This classic recipe from Northern Italy makes a firm, yet creamy hazelnut paste and chocolate bar. Great for those looking for the mouthfeel of milk chocolate without the dairy.
Once tahini has reached the desired consistency, proceed with removing the contents of the drum. For optimal results, store the spread in sterilized, airtight glass jars.
