Homemade sugar-free chocolate cream
Ingredients
- 100 g hazelnuts
- 300 g dates
- 150 ml water
- 30 g baking cocoa
- 1 tsp vanilla extract
- 20 g coconut oil
- 1 pinch pinch of salt
Preparation
- Start by preheating your oven to 350°F (180°C).
- Spread the hazelnuts on a baking sheet and roast them in the oven for 10-12 minutes until they are lightly browned and fragrant.
- Once the hazelnuts have cooled down, pulse them in a food processor until they are finely chopped. Make sure not to over-process them, or they will turn into hazelnut butter.
- Add the dates, coconut oil, water, baking cocoa, vanilla extract, and salt to the food processor with the hazelnuts.
- Pulse the ingredients until you get a smooth and homogeneous mass. Depending on your food processor, this might take a few minutes, so be patient.
- Once the chocolate cream is ready, transfer it to an airtight container and store it in the refrigerator for at least 30 minutes before serving.
- Serve the sugar-free chocolate cream as a topping for your favourite desserts or as a dip for fruits, crackers, or pretzels.
