lorina's hazelnut cream

sweets glutenfree

ingredients

  • hazelnuts: 250g
  • chocolate: 150g
  • plant-based milk: 250ml
  • peanut or sunflower oil: 6 tablespoons
  • brown sugar: 150g

procedure

  1. blend the hazelnuts with oil and sugar until you get a cream, if the mixture remains grainy add some oil.

  2. melt the chocolate in bain-marie and add the soy milk little by little.

  3. add the hazelnut and sugar cream and continue to cook for a few minutes so that everything mixes well.

  4. put in glass jars.

note: lorina’s hazelnut cream can be stored in the fridge for one month.