The spread

La-pâte-à-tartiner huages

Delight your taste buds with this delicious recipe proposed by chef Julia.

Serves 4 — Preparation: 20 min — Cooking: 12 min

Ingredients :

  • 400g silken tofu
  • 3 large medjoul dates (around 95g)
  • 1 teaspoon of organic vanilla powder
  • 2 tablespoons of Douceur powder
  • 40g raw cocoa powder
  • 1.5 tablespoons of peanut puree
  • 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 cooled, 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 is time to remove the pan from the heat without stirring.
  • Dip the cleaned hazelnuts into the caramel and coat them using a spatula. Spread everything on a sheet of baking paper to 1 cm thickness. Once cooled, roughly crush the hazelnuts and place them in a food processor. Mix for around twenty minutes to obtain a completely smooth paste.
  • Melt the chocolate in a bain-marie. Pour the melted chocolate over the resulting dough and mix in a food processor again.
  • Add 3 drops of WAKE UP oil . Mix again, then pour your spread into a jar.

Enjoy your food !

What Julia offers is worth the detour, go visit her on her Instagram account
Credit for the recipe and photos:

The recipes