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Make Nut Nougat Cream Yourself: Healthy and Vegan Recipe

Make healthy nut nougat cream yourself: Here’s how

To make a healthy version of the delicious cream, you need 400 grams of hazelnuts, 4 tablespoons of coconut oil, 4 tablespoons of baking cocoa, 6 tablespoons of agave syrup, and 1 vanilla bean, and a pinch of salt.

  1. First, preheat the oven to 150°C for circulating air.
  2. Now put the hazelnuts on a baking sheet and put the nuts in the oven for about 10 to 15 minutes to roast them.
  3. After that, put the nuts on a plate and wait until they have cooled down a bit.
  4. Now you need a clean towel. Place a few nuts in the cloth one at a time and rub your hands together from the outside so that the nuts lie between them and their skins come off.
  5. As soon as the hazelnuts have cooled completely, you can put portions of them in the blender one after the other. Depending on your preference, grind the hazelnuts either coarsely or until they form a creamy mass.
  6. Now put the coconut oil in a saucepan and wait for it to melt. Then you can add the vanilla pulp and mix both together well.
  7. Add this mixture to the blender along with the ground hazelnuts, cocoa, agave syrup, and salt, and set the blender to high for about half a minute.
  8. Then fill the finished nut nougat cream into a sealable jar. It will keep like this for about 3 weeks.

Nut nougat cream: That’s how it works vegan

If you fancy a nut nougat cream but are vegan, you should try this delicious recipe. You need 400 grams of hazelnut kernels, 4 tablespoons of raw cocoa, 2 tablespoons of coconut blossom sugar, 1 pinch of ground vanilla, and 4 tablespoons of hazelnut oil.

  1. First, put the hazelnuts in a pan and let them toast. Then the nuts have to cool down a bit.
  2. Now fill the hazelnut kernels in a blender. It is best to work in portions and not let the mixer run for more than 10 seconds at a time.
  3. When the nuts are ready to grind, you can add the hazelnut oil and mix until you get a cream.
  4. Now add the vanilla, cocoa, and coconut blossom sugar and stir the ingredients into the creamy mixture.
  5. Then pour the finished cream into a sealable jar.
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Written by John Myers

Professional Chef with 25 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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