NuTella, creamy chocolate nut butter by Kirstin Knufmann
From the book "Raw! My refined raw food cuisine"
Preparation time: 10 minutes
Equipment: High-speed blender
Ingredients:
- 260 g cashews
- 90 g hazelnuts
- 80 g coconut blossom sugar
- 60 g cacao butter, melted
- 40 ml almond oil
- 30 g almond butter
- 30 g cacao powder (or MaKao Classic)
- 2 tbsp carob powder
- 1 tsp vanilla powder
- 3/4 tsp sunflower lecithin
- 1 pinch crystal salt
Preparation:
Place all ingredients in a high-speed blender and process into a fine spread.
Tip: To ensure the ingredients do not heat up too much during processing, you may want to take a short break and continue blending after it has cooled down. Allow the spread to cool to room temperature before serving.
