Hazelnut-Nougat Spread with Prunes

Name: Hazelnut-Nougat Spread with Prunes
Prep time: 40 min
Total time: 40 min
Yield: 16
Cuisine: R343
Ingredients: 125 g Sunsweet prunes; 50 g roasted and ground hazelnuts; 2 level tablespoons of cocoa powder (10 g); 1 small pinch of salt; Seeds of ½ vanilla pod or ¼ teaspoon ground vanilla; 20-30 g soft margarine (alternatively: butter); 1 tbsp. of maple syrup, liquid honey or agave syrup; 1 screw-top glass jar (220-250 ml)

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This delicious spread conjures up Californian sunshine on your breakfast toast without any added sugar and the hazelnuts and prunes give it an irresistible aroma.

Prep Time: 40
Total Time: 40 minutes
Yield: 16 1x
Method: import-018
Cuisine: R343

Ingredients

Units Scale

125 g Sunsweet prunes
50 g roasted and ground hazelnuts
2 level tablespoons of cocoa powder (10 g)
1 small pinch of salt
Seeds of 1/2 vanilla pod or 1/4 teaspoon ground vanilla

If desired:
20–30 g soft margarine (alternatively: butter)
1 tbsp. of maple syrup, liquid honey or agave syrup

Also:
1 screw-top glass jar (220–250 ml)

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Instructions

Mix the prunes with 4 tablespoons (40 ml) of water in a mixing bowl and leave for 30 minutes before blending finely.
Thoroughly mix the hazelnuts, cocoa, salt and vanilla. Stir the prune purée into the mixture. If required, for a smoother consistency stir in the margarine and for a sweeter taste stir in maple syrup, honey or agave syrup. Serve immediately as a spread for bread or fill into a screw-top glass jar and store in a cool place.

Tip: when stored in a cool place, the spread will keep for at least 7 days. Before serving, it is recommended to leave it at room temperature for 30 minutes so that it spreads easily.

Alternatively: ground Ceylon cinnamon can be used instead of vanilla.

Serving suggestion: spread on wholemeal toast – a serving size of 10-15 g is enough for 16-20 slices of toast.

Notes

California Bakery

Nutrition

Calories: 42