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Ever thought of making your own nut spread without artificial additives and with significantly less sugar? I didn't believe it at first, but it is possible! Aside from a good blender, all you'll need for my recipe are two ingredients. Feel free to add vanilla or cinnamon, as desired.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
One airtight jar, approx. 400 ml.
How it's done
Spread the hazelnuts on a baking tray lined with baking paper.
Roast for approx. 10 mins. in the centre of an oven preheated to 180°C. Allow the nuts to cool slightly, place on a tea towel and rub off the shells.
Puree the nuts in a blender until smooth (this can take up to 5 mins!). Melt the chocolate in a bain-marie, add to the nut puree, mix well. Transfer the nut spread to a jar. Store in the fridge.
|Shelf life:||Keep in the fridge for up to 5 days.|
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