This home-made choco-hazelnut cream makes supermarket versions seem awful. Whether for spreading or as a topping – it’s ultra-tasty either way.
Preparation Time15 min.
Waiting Time60 min.
Serves a jar of 240 g
- 200 g hazelnuts
- 60 g coconut sugar
- 3 tbsp cocoa powder
- 150 ml Dream & Joya Rice Drink Choco
- Process the shelled and roasted hazelnuts until they are pureed in the bowl of a food processor. This takes about 2 to 3 minutes.
- Add the coconut sugar and the cocoa, and process until they are well combined with the hazelnuts.
- Add the Rice Drink Choco to this puree and process again. Pour the hazelnut spread in a glass jar and set cool for at least 1 hour.
The spread tastes heavenly with pancakes!
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