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!”


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
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