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Nut cream

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Ingredients for 3 servings:

  • 100 g hazelnuts (hazelnut butter!)
  • 1 tbsp syrup (maple syrup)
  • 2 tbsp margarine, unhydrogenated
  • 1 pinch of sea salt
  • 1 tsp cocoa powder or carob powder
  • 1 pinch of vanilla
  • 1 pinch(s) ground cinnamon

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

gluten-free, dairy-free

Drain any oil floating on top of the nut butter and, after removing the nut butter needed for the spread, return it to the jar to preserve it longer. Mix with the maple syrup, salt, margarine, carob, and spices until creamy. The nut butter will keep for at least seven days if tightly closed and stored in a cool place.

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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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