Vegan Nut Cream with Dates
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 120 g nuts, e.., hazelnuts, whale, pecan, brazil nuts or almonds, etc.
- 80 g date (s), pitted
- 20 g cocoa, slihtly de-oiled
- 1 pinch (s) salt
- 50 ml water, approx., Depending on the desired consistency
Print Recipe
Pin Recipe Instructions
- The specified amount results in 1 screw-top jar with nut spread.
- Soak the dates in water. In the meantime, puree the nuts in a blender to a pulp.
- Put the dates in a colander to drain and then add to the nut butter. Add the cocoa powder and salt and mix well until a homogeneous paste is formed. Gradually add the water, mix again and again and, if necessary, pour in until the desired, creamy consistency is achieved. For me that`s about 50 ml of water.
- Then pour the nut cream into a clean jar, store tightly closed in the refrigerator and use up within a week.
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