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19.03.25
Recipe by Apricus - Hasunella
The first recipe we want to share with you is actually one of our most popular retreat recipes. It's a staple at all of our breakfast and brunch buffets and has delighted many guests.
And that's been the case from the very beginning: when we wrote the first menu plan for our first yoga retreat, I had just helped my father cater for a paragliding course and Nutella on breakfast rolls was (to my horror) very popular there. That's how this healthier version of Nutella came about.
It's important to us to cater to everyone's tastes, so we adapt some recipes in our own way—you could say we give them a wholesome interpretation, while also making them vegan, gluten-free, and suitable for (almost) every guest.
So if you know someone, or if you or your kids like to eat Nutella, give this a try!
Hasunella – Like Nutella, only healthier.
Zutaten
300 g Haselnüsse
200 g Datteln
500 ml Wasser
4 EL neutrales Öl
1/2 TL Salz
100 g Kakaopulver
Optional: 4 EL Agavendicksaft
Was ihr hier braucht, ist ein guter Mixer, sonst wird die Konsistenz nicht sehr cremig. Wenn ihr keinen habt, probiert es mit Haselnussmus statt ganzen Nüssen (dann nur die Hälfte des Wassers zugeben und nach Bedarf nachgießen, da
Preparation
Soak the dates in warm water for 20 minutes and then strain. Roast the whole hazelnuts, allow to cool, rub between your hands and roughly peel.
First, place the liquid ingredients in a high-speed blender, then add the hazelnuts and purée everything until a creamy consistency is achieved. Next, add the dates and cocoa powder and continue to purée until the Hasunella has a nice consistency.
Hasunella can be stored in the refrigerator for up to a week or frozen and thawed for your next Sunday brunch 😉.
Enjoy this recipe!
Your Apricus Kitchen Team
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