Скачать или смотреть Homemade Chocolate spread No preservatives, no palm oil — just pure goodness in every spoon!

🌰 Ingredients
• ½ cup almonds
• ⅓ cup cashews
• ⅓ cup walnuts
• ¼ cup pumpkin seeds
• ¼ cup melon seeds
• ¼ cup unrefined sugar (adjust to taste)
• ¼ cup unsweetened cocoa powder
• ½ tbsp ghee (or coconut oil)
• ½ tsp vanilla essence
• Pinch of salt

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🥄 Method
1. Dry roast almonds, cashews, walnuts, pumpkin seeds, and melon seeds on low flame until lightly golden and aromatic. Let them cool.
2. Blend the roasted nuts & seeds in a mixer/grinder on pulse mode until they release natural oils and form a nut butter-like paste.
3. Add cocoa powder, unrefined sugar, ghee, vanilla essence, and a pinch of salt.
4. Blend again until smooth, creamy, and spreadable.
5. Store in a clean airtight glass jar at room temperature for a week, or refrigerate for 2–3 weeks.


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