Summary

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

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Instructions

1. The specified amount results in 1 screw-top jar with nut spread.
2. Soak the dates in water. In the meantime, puree the nuts in a blender to a pulp.
3. 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.
4. Then pour the nut cream into a clean jar, store tightly closed in the refrigerator and use up within a week.