Homemade cocoa-nut spread
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ingredients
100 g hazelnuts 1 tbsp coconut oil 1 pk ripe avocado 2 pk ripe bananas 3 tbsp cocoa 2 tbsp butter 1/2 pk vanilla pod – marrow salt
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Sweet breakfast spread for sweet breakfast with fruit.
1.
Dry roast whole hazelnuts in a pan. When the skin starts to crack, wean them. While still warm, place them in a kitchen towel and rub them together to get rid of the skin. Let the peeled hazelnuts cool.
2.
Cut the avocado, remove the stone and scoop out the flesh. Cut the peeled bananas into smaller pieces.
3.
Place the peeled hazelnuts in a high-powered blender or chopper and blend well. Add the oil and a pinch of salt and blend until smooth to a paste.
4.
Finally, add the avocado, bananas, cocoa powder, vanilla pod pulp and butter to the blender and blend until smooth and creamy.
5.
Transfer to a bowl, chill briefly and serve. Serve the spread on wholemeal bread. It is also delicious on rye bread with fresh raspberries. Enjoy!
