Chocolate-nut cream

Ingredients for 1 servings:

• 100 g hazelnuts, whole, unpeeled
• 125 g margarine
• 90 g honey, clear
• 2 tbsp cocoa powder, highly defatted, no added sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dairy and sugar free, also available vegan

Roast the hazelnuts in a pan without fat, stirring frequently to prevent them from burning. Then finely grind or chop the hazelnuts. I always do this using the blender attachment on my food processor. Beat the margarine with a hand mixer until fluffy. Stir the honey and cocoa powder into the margarine one after the other. Finally, stir in the ground hazelnuts and mix everything until smooth. Then pour the cream into a clean screw-top jar. The ingredients make about a 230g jar. Store the chocolate-nut cream in the refrigerator to ensure it lasts for a long time. It is sufficient to take it out of the refrigerator about 5 minutes before use so that it is easy to spread. Tip: To make a vegan chocolate-nut cream, you can replace the honey with rice syrup or something similar.