The spread

La-pâte-à-tartiner huages

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:


  • 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.
  • 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.
  • 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.

  • Melt the chocolate in a bain-marie. Pour the melted chocolate over the resulting mixture and mix in a food processor again.

  • Add 3 drops of RÉVEIL oil . Mix again, then pour your spread into a jar.

Enjoy your food !

Author of the recipe:

Julia is passionate about gastronomy who combines deliciousness and balance in her culinary creations. She shines in the staging of her dishes, capturing her achievements in a creative way.

What Julia offers is worth a visit, go visit her accountInstagram

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