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:

Auteure de la recette :

Julia est une passionnée de la gastronomie qui allie gourmandise et équilibre dans ses créations culinaires. Elle brille dans la mise en scène de ses plats, capturant ses réalisations de manière créative.

Ce que propose Julia vaut le détour, allez lui rendre visite sur son compte Instagram ✨ 

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