Chocolate hazelnut spread

Ingredients

• 75 g blanched hazelnuts
• 15 g powdered sugar
• 100 ml plant-based whipping cream
• ⅛ teaspoon vanilla extract (optional)
• 23 g unsweetened cocoa powder

Missing an ingredient?

• What to use instead of sugar
• What to use instead of unsweetened cocoa powder

Instructions

1. Grind the hazelnuts on high speed for 3-5 minutes: first they chop, then they turn sandy and finally they become a smooth, runny paste. Put it in the fridge.
2. Whip the plant-based cream in a bowl set over another with ice and ice water. Add the vanilla and powdered sugar and keep beating.
3. Gradually add the hazelnut paste and beat well. This is the hazelnut base.
4. Add the cocoa and whisk until smooth. Keep it in the fridge.

Nutrition facts

Approximate, per serving (about 27 g). Calculated with data from USDA FoodData Central.