Chocolate cream with dates, tahini and hazelnuts (Cokoladni krem sa urmama, tahinijem i lesnicima)

Creamy chocolate cream for children made of dates, tahini, hazelnuts and dark chocolate, naturally sweetened with dates. Rich taste, with a slight aroma of sesame, hazelnut, vanilla and orange. It is excellent for spreading on integral - wholemeal bread, toast or as an addition to pancakes and desserts.

Tags:

For children, vegetarian recipe, for the heart, for the brain, anti-inflammatory, for breakfast, for a snack, for energy, for the skin, for hair, gluten free, for anemia, for PCOS, fit recipe, quick and easy, Mediterranean nutrition, for active people, for athletes, for policemen, for firefighters, for a shift meal

If you use plant-based milk and vegan dark chocolate, the recipe can be vegan and lean.

Preparation time: 35 minutes.

Cooling time: 1-3 hours.

Total preparation time: 1 h 35 minutes -3 h 35 minutes.

Ingredients:

• 100 g of soft dates (pitted)
• 40 g of tahini
• 30 g of ground hazelnuts or almonds
• 50 g of dark chocolate
• 80–100 ml of warm milk or plant-based milk
• a pinch of salt
• ½ teaspoon of vanilla extract
• a little grated orange peel

Preparation:

1. If the dates are harder, soak them in warm water for 10 minutes, then drain well.

2. Melt the dark chocolate over steam or briefly in the microwave.

3. Put dates, tahini, ground hazelnuts or almonds, salt and vanilla extract in a blender.

4. Add about 80 ml of warm milk and blend until you get a smooth creamy mixture.

5. Add melted chocolate and blend again.

5b. If the spread is too thick, gradually add a little more milk until you get the desired thickness.

6. Add and mix or blend a little grated orange peel.

7. Transfer the cream - spread to a clean glass jar and leave it in the refrigerator for at least 1-2 hours to cool down and harden a little.

7b. If you want a firmer, thicker cream - spread, you can leave it for 2-3 hours.

Storage and shelf life:

• Store in a tightly closed, clean glass jar in the refrigerator.
• Best used within 5-7 days.
• Take with a clean and dry spoon.

Note:

Since the recipe contains milk and no preservatives, I would not recommend storing it at room temperature and for more than a week.

Use of chocolate cream with dates, tahini and hazelnuts:

1. As a cream spread for integral bread - wholemeal bread, toast or integral crackers - wholemeal crackers.

2. As a filling for crepes, American pancakes and tortillas.

3. As a topping or addition to oat porridge and other porridges.

4. With fresh fruit, especially apples, pears or berries.

5. As a filling for cakes, muffins and biscuits.

6. As an addition to buttermilk or Greek yogurt.

7. As a creamy layer in healthier desserts or desserts in a glass.

8. It can also be used as a chocolate sauce with fruit or homemade desserts.

Kremasti čokoladni krem za decu od urmi, tahinija, lešnika i crne čokolade, prirodno zaslađen urmama. Bogatog ukusa, sa blagom aromom susama, lešnika, vanile i pomorandže. Odličan je za mazanje na integralni hleb, tost ili kao dodatak palacinkama i dezertima.

Oznake:

Za decu, vegetarijanski recept, za srce, za mozak, protivupalno - anti-inflamatorno, za dorucak, za uzinu, za energiju, za kožu, za kosu, bez glutena, za anemiju, za PCOS, fit recept, brzo i lako, mediteranska ishrana, za aktivne osobe, za sportiste, za policajce, za vatrogasce, za smenski obrok

Ako koristiš biljno mleko i vegan crnu cokoladu, moze biti vegan i posni recept.

Vreme pripreme: 35 minuta.

Vreme hlađenja: 1-3h.

Ukupno vreme pripreme: 1 h 35 minuta -3 h 35 minuta.

Sastojci:

• 100 g mekih urmi (bez koštica)
• 40 g tahinija
• 30 g mlevenih lešnika ili badema
• 50 g crne cokolade
• 80–100 ml toplog mleka ili biljnog mleka
• prstohvat soli
• ½ kašičice vanila ekstrakta 
• malo rendane kore pomorandže 

Priprema:

1. Ako su urme tvrđe, potopi ih u toplu vodu 10 minuta, pa dobro ocedi.

2. Otopi crnu čokoladu na pari ili kratko u mikrotalasnoj.

3. U blender stavi urme, tahini, mlevene lešnike ili bademe, so i vanila ekstrakt.

4. Dodaj oko 80 ml toplog mleka i blendiraj dok ne dobiješ glatku kremastu smesu.

5. Dodaj otopljenu čokoladu i ponovo izblendaj.

5b. Ako je namaz pregust, postepeno dodaj još malo mleka dok ne dobiješ željenu gustinu.

6. Dodaj i promesaj ili izblendaj malo rendane kore pomorandže.

7. Prebaci krem - namaz u čistu staklenu teglicu i ostavi u frižideru najmanje 1–2 sata da se ohladi i malo stegne. 

7b. Ako želiš čvršći, gušći krem - namaz, možeš ga ostaviti 2–3 sata.

Čuvanje i rok trajanja:

• Cuvati u dobro zatvorenoj, čistoj staklenoj teglici u frižideru.
• Najbolje upotrebiti u roku od 5–7 dana. 
• Uzimati čistom i suvom kašičicom.

Napomena: 

Pošto recept sadrži mleko i nema konzervanse, ne bih preporučila čuvanje na sobnoj temperaturi niti duži rok od nedelju dana.

Upotreba cokoladnog krema sa urmama, tahinijem i lesnicima:

1. Kao krem namaz za integralni hleb, tost ili integralne krekere.

2. Kao punjenje za palacinke, americke palacinke i tortilje.

3. Kao preliv ili dodatak ovsenim kasama i drugim kašama.

4. Uz sveže voće, posebno jabuke, kruške ili bobičasto voće.

5. Kao fil za kolace, mafine i keksiće.

6. Kao dodatak jogurtu ili grckom jogurtu.

7. Kao kremasti sloj u zdravijim dezertima ili dezertima u casi.

8. Može se koristiti i kao čokoladni sos uz voće ili domaće dezerte.