Chocolate spread à la Rens Kroes

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Rens Kroes is the health foodie of the moment. She cooks, writes, coaches, blogs , travels the world and has now also written a cookbook: Powerfood . Full of pure recipes from Rens for a happy and healthy lifestyle. Today a recipe from this brand new book on Culy: chocolate spread à la Rens Kroes.

  • 135 grams hazelnuts
  • 30 grams of raw cocoa powder
  • 1 tablespoon coconut oil
  • 1 tablespoon hazelnut oil
  • 5 tablespoon agave syrup
  • 1 tablespoon vanilla extract
  • 1 pinch of sea salt
  • food processor
  • Glass jar

Rens: “Occasionally I treat myself after lunch with this sweet topping on my cracker. Also delicious: chocolate spread on a pancake. As a teenager I often went to Paris and there you will find a stall on every street corner where you can order that combination. Full of sugar, of course, which made me bounce through the streets of the fashion city after such a crepe. If you make your own chocolate spread without sugar, you can sin without feeling guilty. This variant is even good for your body!”

Powerfood-Rens-Kroes

Preheat the oven to 180 oC. Roast the hazelnuts in the oven for 8-10 minutes until they get a little darker. Peel the hazelnuts by placing them on a kitchen towel and rubbing the skins off.

Grind the nuts in the food processor for about 7 minutes, until a smooth butter is formed. Then add the cocoa powder, coconut oil, hazelnut oil, agave syrup and vanilla extract and mix everything for 1 minute until smooth. If the mass is still too dry, you can add some more oil.

Store the pasta in a glass jar and bring it to room temperature half an hour before you want to eat it. Delicious on spelled bread, a rice cake, crunchy cracker or in desserts.

Chocolate spread - photo

Source: Culy by culy.nl
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