If you are a lover of do-it-yourself recipes but have not yet found the perfect formulation for a merit-worthy hazelnut spread, I could be of help. of ingredients which, in my opinion, are ideal. In the hazelnut spread that he is about to suggest we will not find lactose or cholesterol, and the amount of added fats will be very limited! Don't miss this recipe!
Video of the Recipe
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Identity Card of the Recipe
- 391 KCal Calories per serving
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Ingrediants
- Plant product: 100 g of dark chocolate
- 100 g of hazelnuts
- 100 g of brown sugar
- 120 ml of soy milk
- 2 tablespoons of soybean oil or corn oil
- 10 g of bitter cocoa
- 2 g of soy lecithin
- 1 vanilla pod
Materials Needed
- Powerful blender
- Scale weighs food
- Cooking pan
- Small saucepan
Preparation
- Heat a pan and toast the hazelnuts for a few minutes, turning them often to avoid burning them. Leave to cool.
- Combine the hazelnuts, brown sugar, soy lecithin and extra dark chocolate in the blender container and mix until a very thick paste is obtained.
Attention!
For an excellent result, the hazelnuts must be chopped until they become a cream. The resulting paste must have a homogeneous, smooth and lump-free appearance.- Pour the hazelnut and chocolate paste into a saucepan and heat in a bain-marie. Flavor with vanilla: cut a pod and scrape the inside to remove the seeds. Pour the seeds into the hazelnut cream.
- Dissolve the unsweetened cocoa powder in the soy milk and add it to the hazelnut cream. Add 2 tablespoons of peanut (or soybean) oil and continue mixing for at least 5 minutes.
- At this point, the cream will appear rather liquid: to make it thicken and take on the classic consistency of a spreadable cream, just let it cool in the refrigerator for at least 4 hours.
- The hazelnut spread can be stored in the refrigerator for 3-4 weeks, tightly closed in a glass container with a screw cap.
Alice's comment - PersonalCooker
And now that you have discovered my vegetable hazelnut spread, all you have to do is delight your palate by filling sweets, cakes and muffins or preparing excellent topping glazes!Nutritional values and Health Comment on the recipe
The Nutella-type Vegan Hazelnut Cream is a sweet food without ingredients of animal origin; it is therefore also free of cholesterol and lactose.
It obviously has a very high energy intake, with a caloric prevalence borne by lipids, followed by simple sugars (abundant) and finally by proteins. The fibers are remarkable.
The vegan hazelnut cream is not suitable for the diet against overweight, type 2 diabetes mellitus and hypertriglyceridemia. The average portion corresponds to about 20g (80kcal).
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