1 sac - 15 portions
40,00€
Pâte à Tartiner Vegan au choco-noisette d'Alix - Recette
Here's today the Protein & Vegan Chocolate Hazelnuts Spread of our Näak ambassador : Alix Noblat!
We tasted it during a weekend with our ambassadors. It was soooo good! We really wanted to share it with you!
Perfect after your morning run, your teatime snack or for a quick bite. Alix offers you a simple, smooth and greedy recipe to fill up your energy! You will need a blender and an oven (a frying pan will also do the job)
The list of ingredients for 1 jar of spread :
- 30g of Ultra Recovery Vanilla Powder
- 220 gr of maple syrup
- 70 gr of raw hazelnuts
- 65 g unsweetened cocoa powder
- 360g of drained and rinsed chickpeas
- 4 tablespoons of coconut milk
- 2 tablespoons of vegetable oil (coconut or canola)
- A pinch of sea salt
Let's get cooking!
Step 1:
Preheat the oven to 180°C / 355°F
Step 2:
Roast the hazelnuts for 12/15 minutes. Be sure to stir them halfway through the cooking time. Keep an eye on them so that they don't get too hot, which could give them a bitter taste.
Step 3:
Let the hazelnuts cool and remove their skins with a kitchen towel. Grind them in a blender until you get a coarse powder.
Step 4:
Blend the maple syrup and chickpeas with the hazelnuts. Bring the mixture stuck to the edge back to the center.
Step 5:
Mix in the cocoa, the Ultra Recovery Vanilla Powder and the pinch of salt to the mixture.
Step 6:
Stir in coconut milk with oil.
Step 7:
Blend and mix until smooth!
To be enjoyed on a toasted slice of whole wheat bread or fresh homemade pancakes, Alix's spread will delight young and old sports lovers!
Follow Alix's adventures on her instagram @alixkholanta !
