TOASTED HAZELNUT AND ALMOND CREAM
Enjoy a decadent, nutty treat with this Toasted Hazelnut and Almond Cream.
Made with roasted hazelnuts and almonds, blended with rich cacao, creamy almond milk, and naturally sweet maple syrup, this versatile spread is perfect on toast, pancakes, waffles, or even as a topping for your favorite desserts.
Creamy, flavorful, and completely plant-based, it’s a treat you’ll want to make again and again
Type
Dessert / Spread
Servings
4 - 6
Total Time
30 minutes
Ingredients
240 ml almond milk
100 g hazelnuts
50 g almonds
30 g coconut oil
30 g maple syrup
20 g cacao powder
Preparation
Preheat the oven to 175°C. Spread the hazelnuts and almonds on a baking sheet and toast for 10 minutes, or until lightly golden and fragrant. Let them cool slightly.
Rub the toasted hazelnuts between your hands or in a clean kitchen towel to remove loose skins.
Place the toasted nuts, coconut oil, almond milk, cacao powder, and maple syrup in a food processor. Blend until smooth and creamy.
Transfer the cream to a jar or container and refrigerate for at least 1 hour to allow it to thicken.
Serve as a vegan spread on toast, pancakes, or waffles, or use as a
topping for desserts and fruits.
Store in the refrigerator for up to 1 week.
Enjoy your homemade nutty delight!
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