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Chocolate & hazelnuts vegan cream Rating average       PreviewIngredientsPreparation
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0 0 Easy 347 Kcal Recipe card 20 Minutes

If you want, you can substitute in part the hazelnuts with other nuts, for example almonds and macadamia nuts, but with these Piedmontese hazelnuts the cream is exquisite.
Almonds will be excellent too.

Excellent for a breakfast or a snack, everyone will like it and is a healthy and natural recipe.

This is a really healthy recipe to stuff a tart with natural ingredients.
It is possible to replace soy milk with any vegetable milk depending on your taste.

If the consistency does not satisfy you, you can add a tablespoon of cornstarch dissolved in very little cold milk and pour it at the end of the preparation, reactivating Vento for another 5 minutes.

Mara Di Noia- Vegachef & Food Therapist
Ingredients for 4 persons
  • 120 ml Soymilk
  • 50 gr whole Brown sugar
  • 100 gr toasted Hazelnut
  • 100 gr Dark chocolate
Preparation for 4 persons step
1
Place hazelnuts into Vento jar
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
2
Vento is blending for 25 seconds at speed 40
Now press STOP to end the blending.
step
3
Add the sugar into Vento jar
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
4
Vento is blending for 20 seconds at speed 30
Now press STOP to end the blending.
step
5
Break the chocolate into pieces and add it to Vento jar
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
6
Vento is blending for 5 minutes at speed 30
During the blending, add the soy milk through the hole in the lid
If the consistency does not satisfy you, you can add a tablespoon of cornstarch dissolved in cold in very little soy milk and pour it at the end of the preparation.
Reactivate VENTO for another 5 minutes at speed 30.
Now press STOP to end the blending.
step
7
Allow the mixture to cool and transfer to an airtight jar.
Enjoy!

If left, keep refrigerated.

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