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🍽️ Pecan Chocolate Cream

160 kcal · 30 min · 4 servings

Ingredients

• 120 g pecan nuts
• 30 g dried cranberries (sweetened with fruit juice)
• 1 tbsp honey
• 40 g butter
• 1 tbsp cocoa powder (7 g; highly defatted)

Instructions

1. 1. Toast the pecans in a hot pan without added fat over medium heat for 3 minutes, then let them cool for 5 minutes.
2. 2. Blend the cooled nuts with the cranberries, honey, butter, and cocoa powder in a food processor or blender until creamy; it is fine to leave some small chunks. Spoon the cream into a small bowl and serve it as a spread.

Nutrition per serving

• kcal: 160
• Protein: 2 g · Fett/Fat: 15 g · Carbs: 5 g