Vegan nut nougat cream
Total Duration:
45 minutes
Portions:
3 Glasses
Difficulty:
light
The aroma of our roasted hazelnut kernels is reminiscent of delicious nut nougat cream on its own. We can't get enough of it and have developed a simple recipe for a nutty, chocolaty spread with our hazelnut star.
Ingredients
| Farmer's Snack roasted hazelnut kernels | 200 g |
| Farmer's Snack dates | 30 g |
| date water | 8 TBSP |
| clear water (if you like it sweeter, you can swap 1:1 for date water) | 10 TBSP |
| cocoa powder | 2 TSP |
Preparation
- Soak the dates in hot water for 10 minutes. Collect the date water and use later to refine if necessary.
- Roast the hazelnuts at 180° in a preheated fan oven. Leave to cool for at least 20 minutes.
- Place the hazelnuts in the food processor and grind to a fine nut butter. Take short breaks in between so that the food processor can cool down and does not get too hot.
- Add the dates and cocoa and blend to a homogeneous mass. Here too, take short breaks so that the food processor does not get too hot.
- If necessary, add a little of the previously skimmed date water until the hazelnut nougat cream reaches the desired consistency.
Recipe: Denila Hagens @denilanilahh
Dates
• natural• whole fruit• without stone• Deglet-Nour variety• Snack date
Vegan for the climate
Interview with chef and author Nathalie Reichelt
Dried date
A real all-rounder
