Chocolate and nut spread

Total: 20 Min. | Active: 20 Min.
vegan, lactose-free, gluten-free
Nutritional value / 100 g: 635 kcal
, Fat: 51 g
, Carbohydrate: 29 g
, Protein: 11 g

Ingredients

4 glasses

Hint:


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
kochen@bettybossi.ch

Nuts

200 g hazelnuts, roasted
180 g walnuts, roasted

Chocolate

350 g dark chocolate, cut into pieces

Spread

1 tsp bourbon vanilla powder
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Utensils

For 4 Preserving jars of each approx. 1½ dl, rinsed with hot water

How it's done

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Nuts

In batches, puree half of the nuts in a food processor until the mixture is creamy (approx. 5 mins. each).

Chocolate

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth.

Spread

Mix the chocolate, nut puree and vanilla. Transfer to the clean, warm jars.

Good to know
Shelf life: Seal tightly and keep in the fridge for approx. 2 months.

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