This hazelnut cream is an easy and delicious recipe with 5 ingredients for a Nutella-like cream, smooth, creamy, chocolaty, and impossible to resist.

INGREDIENTS:

400 g. Hazelnuts
30 – 35 g. Xylitol sugar or Sugar.
15/20 g. Unsweetened cocoa powder.
3-5 ml. Sunflower oil or peanut oil, helps blend hazelnuts.
1 pinch of salt.

PREPARATION:

Toast the hazelnuts in a preheated oven at 180C ①. Let them cool for 10 minutes then remove some of their peel ② by rubbing them between your hands.

Add the toasted hazelnuts ③ and sugar in a blender ④ or food processor and blend until smooth ⑤. It takes about 5 minutes in a blender and 10 minutes in a food processor (You can add 3 -5 ml. of oil if your blender is struggling).

(④f the upper part of the hazelnuts does not mix, turn off the blender and push the solid part to the bottom with a spoon)

Add cocoa powder ⑥ or melted dark chocolate, vanilla flavoring, a pinch of salt and continue blending until all ingredients are mixed and you have a smooth cream.

Don’t worry if the hazelnut cream is too liquid, it will thicken in the refrigerator. Pour the hazelnut cream into a jar and refrigerate it for up to 2 months.