Vegan Chocolate Cream (lactose-free, palm oil-free, soy-free and gluten-free)

Today we are dealing with the theme dear to those with a sweet tooth of sweets, chocolate and spreads.

For us who suffer from lactose intolerance it is truly a plague to face life without the beloved Nutella.

But there is a solution, genuine, organic and even better if you follow all the steps shown here correctly.

Do-it-yourself in the kitchen is becoming more and more popular so let's try it now!

Here is the recipe for the spreadable chocolate cream.

Your cakes and your breakfast with croissants will go back to being those of the past.

To prepare 250 grams of Vegan Chocolate Cream

Ingredients

100 grams of toasted hazelnuts, 75 grams of dark chocolate, 60 grams of brown sugar and 150 grams of almond milk.

Development

Pour the hazelnuts and sugar into a blender and chop until a thick paste is formed. Hazelnuts release the oil that helps create the cream. Melt the dark chocolate in a bain-marie and pour in half the milk and the paste obtained by mixing and adding the remaining milk. Continue cooking until the cream has become thicker. Store in a sterilized glass jar.

Leave to cool and refrigerate.