Cremiger Haselnuss-Schoko-Aufstrich
Geschrieben von Wendy Macfarlane
•Versand am Juli 09 2021
Category
Dessert
Servings
8
Prep Time
5 minutes
Cook Time
15 minutes
Author:
Food By Anita
It’s super quick to make and super delicious. The end of the recipe will tell you how to store it but we have a feeling it won’t quite make it to the fridge! A generous helping spread lovingly onto some fresh sourdough bread will make for a nourishing weekend snack.
Ingredients
-
60-80g Chocolate and Love Rich Dark 71% dark chocolate
-
2 tbsp coconut cream or the thick part of the coconut milk when stored in the fridge
-
1 tbsp coconut oil
-
100g hazelnuts (or walnuts), lightly roasted for that special hazelnut magic
-
Pinch of flaky salt
-
Maple syrup to taste
Directions
Melt the coarsely chopped chocolate bar in a double boiler.
Remove from heat & gently stir in (always gently) the coconut oil and “cream”.
Lightly roast your nuts of choice and grind them until they become a smooth or not so smooth nut butter. You might need to stop and scrape the sides a few times.
Add the nuts & maple syrup. Stir well. Taste. Add more sweetener if your tastebuds ask for it.
Store in a jar at room temperature or let it chill in the fridge for up to a week.
Generously spread it onto a slice of fresh bread of your choice and enjoy!
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