This home-made choco-hazelnut cream makes supermarket versions seem awful. Whether for spreading or as a topping – it’s ultra-tasty either way.
200 g hazelnuts, shelled and roasted
60 g coconut sugar
3 tbsp cocoa powder
1.5 dl Dream Rice Choco
1. Process the hazelnuts until they are pureed in the bowl of a food processor. This takes about 2 to 3 minutes.
2. Add the coconut sugar and the cocoa, and process until they are well combined with the hazelnuts.
3. Add the vegetable drink to this puree and process again. Pour the hazelnut spread in a glass jar and set cool for at least 1 hour.
Serves a jar of 240 g
Preparation: 15 minutes
Rest time: 1 hour