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The spread
Treat your taste buds with this delicious recipe from chef Julia.
For 4 people — Preparation: 20 min — Cooking: 12 min
Ingredients :
- 400g silken tofu
- 3 nice medjoul dates (about 95g)
- 1 teaspoon organic vanilla powder
- 2 tablespoons of Douceur powder
- 40g raw cocoa powder
- 1.5 tablespoons peanut butter
- A pinch of salt
Preparation steps:
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Roast the hazelnuts in the oven for 12 minutes at 160°C. Remove from the oven and let cool. Once cooled, 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 is time to remove the saucepan from the heat without stirring.
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Dip the cleaned hazelnuts into the caramel and coat them with a spatula. Spread everything on a sheet of baking paper to a thickness of 1 cm. Once cooled, roughly crush the hazelnuts and place them in a food processor. Mix for about twenty 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 dough 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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