I dedicate this recipe to one of my brothers because when we grew up, his main food group was a famous chocolate Hazelnut Cream. Little did he know at that time that there were barely any hazelnuts in it but he loved it to death and literally ate it by the spoon.
Now here is a bit more of a healthier version. There is still sugar and fat in it but there are also lots of hazelnuts and this recipe is definitely better than any processed version. I would suggest to avoid eating it by the spoon – just put it on some toast or a whole wheat bagel. It also tastes great on a banana or on top of vegan ice cream as a dessert. Yum 🙂
Makes one medium Jar, 15 minutes prep time
- 2 cups raw hazelnuts
- 2 tbsp cocoa powder
- 1/4 cup maple syrup
- 1/2 cup water
- Roast the hazelnuts on a baking sheet for about 10 minutes at 400°.
- Put the roasted nuts into a food processor and blend until they start forming a paste.
- Add cocoa powder and maple syrup and blend until mixed. Add water progressively to make it creamy and a bit more liquid.