The vegan hazelnut cream is a very easy recipe, healthy and at the same time very delicious. It can be prepared in a few minutes and is loved by both adults and children, a delicacy that is hard to resist, its round and enveloping taste gives a unique flavor to everything.
Most commercial spreadable creams (like Nutella or Nocciolata) contain a lot of refined sugars and high percentages of tropical oils and fats, often hydrogenated like palm oil.
Here’s how to make hazelnut cream at home in a healthier and lighter version. The fragrance is truly special, not to mention the flavor. I discovered this recipe at a conference by Biologist Nutritionist Michela Trevisan.
Homemade sweet WITHOUT lactose, eggs, gluten, and yeast suitable for intolerant and celiac people.
SEASONALITY #nuts #hazelnuts – available all year round
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4Pieces
- Cooking methods: Stovetop
- Cuisine: Well-being
- Seasonality: All seasons
- Energy 475.36 (Kcal)
- Carbohydrates 29.07 (g) of which sugars 19.16 (g)
- Proteins 8.56 (g)
- Fat 36.48 (g) of which saturated 11.43 (g)of which unsaturated 9.32 (g)
- Fibers 6.12 (g)
- Sodium 20.04 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.6 oz hazelnut paste (or roasted and skinned hazelnuts)
- 3.9 oz dark chocolate (vegan)
- 1/3 cup plant-based milk (or UHT for vegetarians)
- 1/3 cup muscovado sugar (or whole cane sugar)
- 1 tbsp rice oil (or peanut, corn, or sunflower oil)
Optionally, and based on your own tastes, you can add a small amount of powdered vanilla, star anise, cinnamon, cardamom, Tonka bean, nutmeg, paprika, long pepper, chili, ginger.
Vegan Hazelnut Cream
Prepare all ingredients
Mix the hazelnut paste to make it homogeneous (generally the oil separates and is at the top of the jar), or finely chop some peeled nuts with a tablespoon of sugar taken from the total.
Cut the dark chocolate into uniform pieces.
Cook
Bain-marie: pour a little water into a pot and place a small pan over it (so that it remains well positioned above and does not touch the water, as in the photo), with all ingredients except the oil inside. Heat the water, and when the chocolate starts to melt, remove from heat, add the oil, and mix carefully until the hazelnut cream is homogeneous.
Microwave: put all ingredients except the oil inside a bowl (ceramic, plastic, or microwave-safe glass). Place the container in the microwave and cover with its appropriate lid. Set to medium power (450W). Every 30-60 seconds, check the state of the chocolate: remove from the microwave and mix with a teaspoon. In the final step, if there are still small pieces of chocolate, do not put it back in the microwave but mix the chocolate well until it’s fully melted. Add the oil and mix to make the cream uniform.
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Initially, the mixture will be very liquid, then as it cools, it will thicken.
To soften the hazelnut cream, simply heat it again in a bain-marie or microwave for a few seconds.
AIRC Spreadable Cream
In the December 2021 issue of AIRC, I found this version, even lighter, of hazelnut cream, I tried it and it’s excellent. It’s hard to say which is the best and to choose between the two, I alternate them.
Ingredients
– 3.5 oz peeled and toasted hazelnuts (or pure almond paste)
– 1 tablespoon of unsweetened cocoa powder (0.35-0.52 oz)
– 1 teaspoon of sugar (0.07-0.14 oz)
– 1.8 oz dark chocolate
– 1.4 oz water (or more depending on the consistency)
– 0.35 oz extra virgin olive oil
Method
In a mixer, finely blend the hazelnuts with cocoa and a little sugar.
Melt the chocolate in a bain-marie (or microwave) and then add the water. Let it cool and add the oil.
Pour the obtained chocolate mixture into the chopper along with the hazelnuts, and continue blending until a smooth and homogeneous cream is obtained.
HAZELNUT CREAM STORAGE
Homemade hazelnut cream can be stored in the refrigerator, inside an airtight container, for 15-20 days. The low temperature thickens the cream and enhances its flavor.
