John Myers
Ingredients for 4 servings:
- 6 Medjool dates
- 200 g hazelnuts
- 150 ml milk
- 2 tsp cocoa powder, unsweetened, fat-free
- 1 tbsp coconut oil
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
no added sugar
First, grind the hazelnuts into a cream using a food processor or Thermomix. Remove the pits from the dates, add them to the hazelnut spread, and grind them in the blender as well. Note: If you don’t have Medjool dates, use double the amount of “regular” dates, remove the pits, and soak them in warm water for 10 minutes. Add the remaining ingredients to the hazelnut-date spread and blend in the blender until a creamy consistency is achieved. It’s best to store the chocolate hazelnut spread in an airtight container in the refrigerator and use it promptly.
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