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Chocolate Date Hazelnut Spread https://www.metro.ca/userfiles/image/recipes/tartinade-chocolat-7428.jpg PT20M PT08M PT28M
Date Paste: Bring the water to a boil in a saucepan.Add the dates, and reduce the heat so that everything simmers gently for 8 minutes.Remove from the heat, and, using a blender or a small food processor, reduce to a thick purée. Set aside.Spread: In a food processor bowl, combine 1/3 cup of date paste with the hazelnut butter and the vanilla extract.Beat a few times to obtaina smooth purée.Add the milk and the cocoa powder, and mix everything for a few minutes.Refrigerate until use.Note: The date paste can be kept in the refrigerator, and can be used to naturally sweeten yogurt, cookies, or other home-made treats.
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Chocolate Date Hazelnut Spread

Chocolate Date Hazelnut Spread

Rate this recipe
1 Vote
5
cups
0:20
Preparation
0:08
COOKING
0:28
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • date paste

  • 1 1/2 cups
    (375 mL)
    water
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    PUMPKINS AND GOURDS VARNISHED BAG

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    2 for $10.00

    ASSORTED COLOURS AND VARIETIES OR $5.99 ea.


  • 1 1/5 lb
    (500 g)
    pitted Medjool date, diced
  • spread


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    PUMPKINS AND GOURDS VARNISHED BAG

    PUMPKINS AND GOURDS VARNISHED BAG

    2 for $10.00

    ASSORTED COLOURS AND VARIETIES OR $5.99 ea.


  • 1/3 cup
    (180 mL)
    date paste
  • 2 cups
    (500 mL)
    hazelnut butter, or almond and hazelnut butter, well mixed
  • 1 tsp.
    (5 mL)
    pure vanilla extract
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    SELECTION BAKING POWDER

    SELECTION BAKING POWDER

    $3.99 ea.

    450 g OR CLUB HOUSE VANILLA EXTRACT 43 ml OR SMUCKER'S SUNDAE SYRUP SELECTED SIZES, SELECTED VARIETIES


  • 2 cups
    (500 mL)
    1% milk or unsweetened almond milk
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    LACTANTIA PURFILTRE MILK

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    1.5 L OR GENERAL MILLS CEREAL 300 - 450 g SELECTED VARIETIES


  • 1 Tbsp. + 1/2 cup
    (140 mL)
    cocoa powder
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Preparation

Date Paste: Bring the water to a boil in a saucepan.

Add the dates, and reduce the heat so that everything simmers gently for 8 minutes.

Remove from the heat, and, using a blender or a small food processor, reduce to a thick purée. Set aside.

Spread: In a food processor bowl, combine 1/3 cup of date paste with the hazelnut butter and the vanilla extract.

Beat a few times to obtaina smooth purée.

Add the milk and the cocoa powder, and mix everything for a few minutes.

Refrigerate until use.

Note: The date paste can be kept in the refrigerator, and can be used to naturally sweeten yogurt, cookies, or other home-made treats.

Source : Chef Caroline McCann

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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