Vegan hazelnut cream with chocolate recipe

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What better way to celebrate Valentine’s Day than this hazelnut and chocolate cream? It is ideal for spreading on bread and as a base for desserts and ice cream – and it’s sugar free. Happy Valentine’s Day!

Ingredients

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1cup
raw shelled hazelnuts
1tablespoon
Light Flavor Olive OilLight Flavor Olive Oil

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0.5cup
85% cocoa dark chocolate
0.5cup
55% cocoa dark chocolate
0.5cup
soya drink (without sugar or flavorings)
1tablespoon
pure cocoa powder
1teaspoon
vanilla extract

Instructions

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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.

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