Sardine Spread with Oatcakes
7th April 2015
New You Bootcamp Pomegranate Salsa
7th April 2015
Ingredients
- 1 cup hazelnut butter (see recipe below)
- 3 1/2 tbsp 100% dark, unsweetened chocolate
- 1 tbsp raw cacao powder
- 2 1/2 tbsp raw maple syrup (add more if you like it sweeter)
- 1 Vanilla Bean
- Pinch of Himalayan Crystal Salt
- 2 tbsp virgin coconut oil, melted
- 6 tbsp water or milk of your choice (e.g. almond, hazelnut, coconut)
hazelnut butter
- 2 cups raw hazelnuts
Servings:
Instructions
hazelnut butter
- Roast the hazelnut for 10 min in the oven at 350°F or until the skin begins to crack.
- Remove from the oven and while still warm remove the skin from the nuts. The skin should peel right off from the nuts. It's ok if there are still some skin left on the nuts.
- In the vitamix or food processor blend the nuts until you achieve a creamy consistency. You might have to scape the sides of the blender or food processor a few times.
Preparations
- Melt the dark chocolate in a double boiler over simmering water
- once chocolate is melted, stir in the hazelnut butter, then the cacao powder, honey, vanilla, salt, coconut oil and water or milk
- store in an airtight contain
- Enjoy!
