Chocolaty hazelnut spread with only 4 ingredients that goes on everything.
Servings: 2 jars (2 deciliters each)
- 160 g hazelnuts skinned if you want it easier
- 2 tbsp cacao powder good quality (dutch processed)
- 4 tbsp date syrup or substitute with 5 dates
- 3 deciliters soy milk don't sub - important soy lecithin for binding
Roast the hazelnuts at 180°C for 25 minutes. If they have skins, remove those by rubbing them in a tea towel for a few minutes. This might need to be done in batches for a better result. It's OK if some skin remains. We just remove some to reduce the bitterness.
Add the hazelnuts and all the other ingredients to a blender and blend until smooth. Fill into jars and eat fast :) If you want some more time (which you won't need ;)) to eat them, first cook your jars and lids in boiling water so they are sterile.