Homemade & healthy hazelnut cream
- 2 cups raw hazelnuts, without skin
- ¼ cup cocoa powder
- ⅓ cup maple syrup
- 1½ tbsp vanilla extract
- ½ tsp salt
- ½ cup milk (dairy or oat milk)
Preheat the oven to 180°C.
Place the hazelnuts on a baking tray lined with baking paper and roast for 7-8 minutes. Let them cool completely. Place the hazelnuts in a food processor and pulse on high speed for about 3-4 minutes, until you get a thick nut paste. Scrape the sides of the bowl, add the remaining ingredients, and continue pulsing on medium speed for 5-6 minutes until you have a smooth butter.
You can keep it in the fridge for up to 1 week.