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Creamy coconut spread with hazelnut and cacao

Creamy coconut spread with hazelnut and cacao Creamy coconut spread with hazelnut and cacao One of the things you will always be able to find in my fridge is a homemade spread of some sort – either sweet or savory, often both. My newest obsession is this super easy to make coconut spread with hazelnut and cacao. It is so delicious and melts on the tongue, just yum! I love to use the coconut spread on toasted sourdough bread as pictured with strawberries and bee pollen or in my healthified desserts – the possibilities are pretty much endless!

And to give you a brief little overview, the coconut spread is:
Dairy-free
Refined sugar-free
Vegan/plantbased
Full of healthy fats
Rich in vitamins and minerals

Makes sure to check out my recipes for healthified “Nutella” chocolate spreads as well – find them right here and here!

Creamy coconut spread with hazelnut and cacao
Creamy coconut spread with hazelnut and cacao Creamy coconut spread with hazelnut and cacaoIngredients:
1 can of full fat coconut milk, the thick part
1 deciliter (equals about 0.4 cup) hazelnut butter
3 tablespoons raw cacao powder*
3 tablespoons coconut sugar
1 teaspoon pure vanilla powder
1/3 teaspoon sea salt

*regular cacao powder works fine as well

Creamy coconut spread with hazelnut and cacaoDirections:
Start by scooping out the thick part of the coconut milk and add it to a blender. You can save the watery part for smoothies. Add the rest of the ingredients to the blender as well and pulse until smooth. Taste it and adjust the amount of coconut sugar and cacao powder to your liking. Pour the coconut spread into a jar and allow it to set in the fridge overnight. You can also eat it right away, but it will be quite runny.

The spread keeps for about 5 days in the fridge.

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Lovely little things // cookbook update, colorful dresses, homegrown veggies and more