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The spread
Treat your taste buds with this delicious recipe from chef Julia.
Serves 4 — Preparation: 20 min — Cooking: 12 min
Ingredients :
- 400g silken tofu
- 3 large Medjoul dates (approximately 95g)
- 1 teaspoon of organic vanilla powder
- 2 tablespoons of raw cacao powder
- 40g raw cocoa powder
- 1.5 tablespoons of peanut butter
- 16 drops of REVEIL CBD hazelnut oil
- A pinch of salt
Preparation steps:
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Roast the hazelnuts in the oven for 12 minutes at 160°C. Remove them from the oven and let them cool. Once completely cool, rub the hazelnuts to remove the toasted skin.
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Make the caramel: Pour the sugar into a saucepan with a tablespoon of water. Heat everything until the sugar becomes completely liquid. After a few minutes, a light golden color appears; it's time to remove the pan from the heat without stirring.
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Dip the cleaned hazelnuts into the caramel and coat them with a spatula. Spread the mixture on a sheet of parchment paper to a thickness of 1 cm. Once cooled, roughly crush the hazelnuts and place them in a food processor. Blend for about 20 minutes to obtain a completely smooth paste.
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Melt the chocolate in a bain-marie. Pour the melted chocolate over the resulting mixture and mix in a food processor again.
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Add 3 drops of RÉVEIL oil . Mix again, then pour your spread into a jar.
Enjoy your food !
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