This study aims at the formulation and analysis of a spread prepared using dates seed. The seeds were sundried to remove moisture and was ground into a powder. This was used along with dates pulp to formulate the spread. The other ingredients used were cocoa powder, powdered sugar and vanilla essence. These ingredients were added to enhance the taste and flavor of the spread. The various physio-chemical tests conducted were tests for protein, fat, moisture, ash, crude fiber and pH and the values were found to be 3.02%, 8.68%, 43.04%, 98.7%, 5.46% and 4.62 respectively. The spread was analyzed for several sensory attributes like taste, texture, color, flavor, aroma, spreadability, graininess and consistency.