This makes one generous pot that is excellent to spread on hot toast!
1/2 teaspoon vanilla powder or the seeds from a vanilla pod
1/2 cup cacao powder
1/4 cup Medjool dates (6 approx)
3 tablespoons hazelnut nut butter
3 tablespoons coconut yogurt
Generous pinch Himalayan salt or sea salt
1 cup filtered water
Lightly roasted hazelnuts, to garnish
- If roasting hazelnuts, then line a baking sheet with paper and heat oven to 170°C. Place a generous handful of hazelnuts on the sheet and bake for 15-20 minutes.
- For the cream, place all the other ingredients into a high-speed blender, like the Vitamix S30, and process until you have a creamy consistency. You may need to use the tamper to get it to blend evenly or add more water if you want a thinner texture.
- Store covered in the refrigerator. Will keep up to three days – if you don’t eat it all before!
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