- Prep time 20 minutes
- Total time 21 minutes
- Credits : Canadian Living Magazine
Ingredients
Method
Preheat oven to 350°F; line baking sheet with parchment paper. Spread hazelnuts on baking sheet; bake until golden and fragrant, 10 to 12 minutes.
Transfer hot hazelnuts to blender; purée, scraping down sides of blender occasionally, until smooth butter forms, 5 to 7 minutes.
In small saucepan, cook prunes and 1 1/4 cups water over low heat until prunes have softened, 4 to 5 minutes. Transfer prunes and cooking water to blender. Add cocoa powder, honey and salt. Purée, scraping down sides as needed, until smooth. (Make-ahead: Can be stored in airtight container and refrigerated for up to 2 weeks.) Serve on toasted whole wheat bread.
MAKES 2 CUPS
TEST KITCHEN TIP
A high-performance blender is required to purée the nuts in this recipe. If you don’t have one, it is better to use store-bought hazelnut butter.
Nutritional facts PER 2 TBSP about
- Iron 0.6 mg
- Fibre 1 g
- Sodium 35 mg
- Sugars 5 g
- Protein 1 g
- Calories 80
- Total fat 5 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 9 g
