Ingredients
250 g hazelnuts (or ready-made peanut butter)
100 g vegan dark chocolate (60-70% cocoa content)
125 ml canned coconut milk
4 tbsp maple syrup
1/4 tsp salt
Preparation
Preheat the oven to 180°C and line a baking tray with baking paper. Sprinkle the hazelnuts on the baking tray and roast for 10 minutes, until fragrant and the skins start to peel. Place the toasted hazelnuts in a tea towel and rub them together to remove the shell easily. Then put the hazelnuts in a blender or chopper and puree until you have smooth, runny peanut butter, which takes about 5 minutes. Meanwhile, melt the chocolate over steam with the coconut milk, maple syrup and a pinch of salt. When ready, pour this chocolate mixture into the peanut butter and continue to blend until the mixture is completely smooth and creamy. Pour the peanut butter into clean, dry jars and store in the fridge, where it will stay fresh for up to several weeks.
OMA Tip
You can use other sweeteners, such as agave syrup or date syrup.
Cocoa powder can be used instead of chocolate, but dark chocolate gives a creamier consistency.
If the hazelnut cream is too thick, add a little coconut milk.