John Myers
Nut and Nougat Spread
The perfect nut and nougat spread recipe with a picture and simple step-by-step instructions.
- 100 g Ground hazelnuts
- 400 ml Coconut milk
- 150 g Nut nougat dark (on the baking shelf)
- 125 g Dark chocolate 70%
- Carefully roast the ground hazelnuts in a small pan. Attention! Do not let it burn and always stir. Transfer to a bowl and set aside.
- Warm coconut milk in a water bath.
- Melt the nut nougat in it and stir well.
- Break the chocolate into pieces and melt it in the coconut nougat mixture. Mix well and let it warm up.
- Now mix in the roasted, ground hazelnuts and heat the whole mixture for a few more minutes.
- If you want, you can try to get the mixture finer with the hand blender. But it doesn’t do much.
- Fill the hot nut-nougat mixture into screw-top jars and close them. Let cool and store in the refrigerator.
- This delicacy is easy to spread straight out of the fridge.
- Whether this spread is vegan depends on the ingredients you use. Mine (both the chocolate and the nut nougat) are vegan.
- Also a great souvenir!
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