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Chocolate-nut cream

updated

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Ingredients for 1 servings:

  • 160 g coconut oil
  • 100 g cocoa powder, heavily deoiled
  • 100 g desiccated coconut
  • 100 g hazelnuts
  • 200 g almonds
  • 3 tsp liquid sweetener or 165 g sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Low-carb

Heat the coconut oil until liquid. Grind the almonds, desiccated coconut, and hazelnuts until powdered. This works best in a coffee grinder fitted with a blade. Blend all ingredients in a blender until smooth. Transfer the cream to a clean jam jar and let it cool. Do not refrigerate the chocolate hazelnut spread, as it will solidify too much, just like Nutella or Nudossi.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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