Vegan hazelnut chocolate cream
OIL USES: Others
INGREDIENTS
SERVINGS: 4
- 1 cup raw shelled hazelnuts
- 1 tablespoon Light Flavor Olive Oil
- 0.5 cup 85% cocoa dark chocolate
- 0.5 cup 55% cocoa dark chocolate
- 0.5 cup soya drink (without sugar or flavorings)
- 1 tablespoon pure cocoa powder
- 1 teaspoon vanilla extract
PREPARATION
1
Put the shelled hazelnuts in a blender with a tablespoon of oil, and blend until obtaining a smooth paste.
2
Finely chop the chocolate and melt in a bain-marie.
3
In a pot, heat the soya milk, cocoa and vanilla, stirring to dissolve well.
4
Add the melted chocolate to the hazelnut paste. Next, add the soya, cocoa and vanilla little by little until obtaining a uniform, dense, fluffy cream.
5
Put the mixture into a container and leave to cool. Stored cold, this cream will keep well for up to 4 days.
