Nut-chocolate cream

Ingredients for 1 servings:

• 100 g cashew nuts
• 2 tbsp walnut oil
• 100 g sugar, erythritol or other sweetener
• 100 g butter
• 1 tbsp, heaped cocoa powder, unsweetened
• 70 g cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Grind the cashews until they begin to turn oily. Add the walnut oil, slightly heated (approx. 50 degrees Celsius), and mix well until you have a nut butter with a spreadable consistency. Alternatively, you can of course also use store-bought cashew nut butter. Slowly add the sugar and mix well. Heat the butter until it is liquid, then add it to the other ingredients and mix well over low heat (max. 50 degrees Celsius). Stir in the cocoa and then the cream until the desired consistency/spreadability is achieved. Now pour the nut-chocolate cream into a screw-top jar and seal it tightly. Once cooled, it can be stored in the refrigerator for at least two to three weeks. Tastes great as a spread on bread, with crêpes or pancakes, and of course in chocolate cake.