Ingredients
- 200 g of toasted hazelnuts
- 2 tablespoons of bitter cocoa powder
- 100 ml almond milk or other plant-based milk of your choice
- 2 tablespoons maple syrup or natural sweetener
Instructions
- Toast the hazelnuts in the oven for about 10 minutes at 180°C, until golden. Then, remove the skin by rubbing them with a clean cloth.
- Pour the hazelnuts into a powerful blender and blend until you obtain a smooth paste.
- Add the cocoa, almond milk and maple syrup. Continue blending until smooth.
Notes
If the cream is too thick, you can add more plant-based milk one tablespoon at a time, until you reach the desired consistency. Also, it is important to use high-quality cocoa to obtain a more intense flavor. If you want an even sweeter version, you can increase the amount of sweetener or experiment with coconut sugar .
