Hazelnut-Nougat Spread with Prunes
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
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)
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