Chocolate spread. Without refined sugar, with coconut oil, coconut blossom sugar and pistachios from Stefano Vicinoadio can be prepared in 0 minutes. You make this dish with Coconut oil & Gula Java Cacao from Amanprana. This recipe from the Belgian & Dutch kitchen is delicious as Side dish, Lunch, Brunch, Snack, Breakfast, High tea & Bread. It also fits perfectly in a Vegetarian, Gluten free & Vegan diet.
Ingredients for chocolate spread. without refined sugar, with coconut oil, coconut blossom sugar and pistachios
- 200g chocolate drops
- 100g coconut oil (Amanprana coconut oil) at room temperature
- 6tbsp mix coconut blossom sugar and cacao (Amanprana Gula Java cacao)
- 150g roasted and salted pistachios (peeled)
Preparation of chocolate spread. without refined sugar, with coconut oil, coconut blossom sugar and pistachiosBring a pan of water to the boil and place a metal dish on top of it heating it in a Bain Marie. Turn the heat down and melt the chocolate drops in the dish. Meanwhile, pour the coconut oil in another bowl and gently whip until light and soft. Add the melted chocolate and coconut blossom sugar with cacao and mix well. Chop up the pistachio nuts and add about 1 tablespoon to the mix you made, and leave to cool in the fridge. Let it cool for about 30 to 40 minutes and then mix the pistachio nuts with the chocolate and coconut oil mixture until you obtain a paste. Keep the paste in the fridge and take out 10 minutes before serving, to make sure it is well spreadable.
Who is Stefano Vicinoadio? Here at Amanprana we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos. Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward.