- Recipes
This mush is a must: Spelt coffee spread.
Spelt coffee spread doesn’t sound all that amazing at first – but it is.
Babette Lichtenford
And as I am not only determined to keep my New Year’s resolutions (you guessed it: to live healthier, more sustainably, more mindfully etc.), I have also been looking for a really good – meaning really tasty – alternative to the chocolate spread with the big N for ages, I am very, very excited that we discovered this recipe: Spelt coffee spread. Homemade, suitable for children, without palm oil – irresistible.
The ingredients:
- 2.6 oz organic almond butter
- 2.6 oz organic cashew butter
- 2.6 oz organic date paste
- 1–2 tbsp cocoa
- ½–1 tbsp spelt coffee
How it’s done.
If you’re short on time, you can buy the 3 butters/pastes, but you can also make them yourself very easily.
- Date paste:
Soak approx. 10 dates in water overnight, drain, keep the water. Remove the stones from the dates if necessary. - Almond butter:
Roast 2.6 oz almonds (with skin) in the oven at 356°F, leave to cool and puree lukewarm with a pinch of sugar. - Cashew butter:
Puree 2.6 oz cashews until the mixture sticks to the walls of the blender, add a little date water and blend well.
The spelt coffee spread:
Put all ingredients in a blender, mix well, and add date water if necessary (if it is too firm) to create a creamy mixture. Pour the spread into an airtight container and store in the fridge. It’s best to use it up quickly – but with its irresistible taste, that’s really no problem.
