Sugar-free Hazelnut Chocolate Spread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g hazelnuts
- 100 g soft dates
- 100 ml almond drink or hazelnut drink or oat drink
- 3 tablespoon cocoa powder, unsweetened
- some vanilla powder
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 ° C fan oven.
- Spread the hazelnuts on a baking sheet and roast for 10 minutes. Let cool for 10 minutes and then put in a strong blender. Chop the hazelnuts until they are finely ground.
- In a small container, use the hand blender to finely puree the dates to make date puree. Add the date butter, 3 tablespoon cocoa powder and a pinch of vanilla to the hazelnuts in the blender and mix.
- Add the almond milk while the mixer continues to stir.
- I then pour the mixture into two boiled, dry glasses and keep the hazelnut spread in the refrigerator.
- The spread can be kept for approx. 1 - 2 weeks and should be stored in the refrigerator.
- We usually use up the amount within a week.
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