Category: Pastries / Bread / Cake
- Put water in a pot, place on the hob and bring to the boil at the highest power setting. Then let it cool down.
- Cut the dates into small pieces. Put into a bowl with the almonds and 100 ml water (at room temperature).
- Soak overnight.
- Purée the next day.
- Add the vanilla and almond purée and mix. If needed, add more water until the mixture is spreadable.
- Put the spread into a jar with a tightly fitting lid and store in the refrigerator.
The spread keeps for about 1-2 weeks in the refrigerator.
Ingredients (for one or two glasses):
50 g Dates, pitted
100 ml Water
60 g Almonds, ground
1 pinch Vanilla powder
1 tsp Almond purée