Preheat the oven to 170° top and bottom heat or 150° hot air. Place the nuts on a tray with baking paper. Roast them for 4 minutes, turn them over and roast again for 4 minutes. Attention: The nuts quickly turn black!
In the meantime, cut the dates into small pieces.
Rub the roasted nuts in your hands to loosen the shell. You don't have to remove the whole shell. But about half of it should be. Otherwise, the chocolate spread recipe may be too bitter.
Put the roasted nuts in a kitchen chopper. Chop the nuts coarsely at first on low speed. Then increase the power until you have a nice cream. It is important that you loosen the mass with a spoon and clean it in the middle of the blender.
While the nuts are becoming the cream, scrape out the vanilla bean. Once you have a cream, you can add the rest of the ingredients. First the dates. Then the rest.
Taste your chocolate cream recipe and then taste it. If the chocolate cream is too firm, add a little more oil. Not sweet enough? Add a few more dates.
Fill the chocolate nut cream into clean jars with lids and store them in the refrigerator. Take them out of the refrigerator before eating, then the chocolate spread becomes spreadable.