Cultured hazelnut and cacao spread
This cultured hazelnut and cacao spread is made with just five ingredients. It has a slight tanginess like cream cheese, yet a sweet and rich taste and makes the perfect toast topping or addition to any sweet meal!
Servings 1 tall jar (about 400g)
Ingredients
- 150g hazelnuts
- 30 g cacao powder
- 1/6 Cup (60ml) maple syrup
- 1/3 Cup (80ml) water
- 2 heaped Tbsp (20g) natural plant based yoghurt*
Instructions
- Preheat the oven to 200C and line a baking tray with a piece of parchment paper.
- Layer out the hazelnuts onto the tray and roast in the oven for 15-25 minutes until they smell delicious and theirskin starts to peel off. Keep an eye on them though to make sure they won't get burned!
- When the hazelnuts are ready, remove them from the oven and allow to cool completely.
- Add them to a jar, cover them with water and let them soak overnight.
- The next day, dain the nuts and add them to a food processor alongside the water and maple syrup. Blend until a creamy, smooth concistency forms. This takes about 10-15 minutes and you may stop through the process a few times to give you processor some rest and scrape down the sides.
- Add the cacao powder and blend again until well combined. Finally pulse in the yoghurt, but do not blend it in too long to ensure the cultures are not destroyed through the heat.
- Fill the sptread into a jar and cover it with a cheese cloth. Let evrything ferment for 12-24 hours, depending onthe tanginess you want to achieve! I find that the heating or oven with the lights turned on works best!
- After the fermentation store put an air tight lid on and put the jar into the fridge to cool. It will firm up a bit more and youll end up with a creamy cream cheese texture. Enjoy!
Notes
*Every yoghurt works differently, in my opinion! However I find that few ingridient ones work best.