Vegan, sustainable, delicious
So creamy: quick hazelnut cream made from just five ingredients
Wonderfully creamy and full-bodied – ideal as a spread or simply spooned on its own
© carlosgaw / Getty Images
A melt-in-the-mouth hazelnut cream should not be missing on any breakfast table. With just five ingredients, you can make the popular spread yourself at lightning speed – incomparably aromatic, vegan and sustainable. The recipe.
Fine hazelnuts, melt-in-the-mouth chocolate and a consistency that cannot be surpassed in terms of creaminess: nut nougat cream is pure pleasure – spread on warm toast, as a highlight in desserts and cakes or simply spooned on its own. Homemade, the spread is incomparably fine and full-bodied.
Sustainable enjoyment made easy
Pure and unroasted, the hazelnut tastes coarse and slightly bitter for some palates, but when roasted it unfolds its fullest aroma and tastes intensely nutty – a note that forms a wonderful symbiosis with cocoa in particular.
It is all the more sad that many industrially produced hazelnut spreads only use a fraction of hazelnuts. Instead, corresponding products consist of plenty of sugar, palm oil, milk powder, emulsifiers and flavorings. For the most part, they taste good, but they are neither nutritious nor sustainable. As a cheap raw material, palm oil is a popular choice in industry to give products their creamy consistency. Since palm oil contributes to the loss of rainforests when it is cultivated, it would definitely be more sustainable to use locally grown fats such as canola or sunflower oil.
All the better that we are now making our hazelnut cream ourselves. With only five ingredients, the delicious alternative is on the breakfast table in no time at all, and is unbeatably creamy, vegan and sustainable – what more could you want?
Hazelnut cream made from just five ingredients
Of course, plenty of hazelnuts go into the homemade nut nougat cream. In the first step, the fine kernels are processed into nut butter. The nuts are roasted in the oven and then ground in a high-performance blender. If you do not have a high-performance blender, you can alternatively use ready-made hazelnut butter and mix it with the other ingredients. For the creaminess we use hazelnut oil. The high-quality vegetable oil is not only extremely nutritious, but also gives the spread a fine nutty note. Alternatively, you can also use sunflower or rapeseed oil.
In addition to baking cocoa, coconut blossom sugar makes its way into the cream – the sugar alternative has a very low glycemic index, so the blood sugar level hardly rises and has also been declared the most sustainable sugar in the world by the UN. Fresh vanilla and a pinch also add flavor. With spices such as cinnamon, cloves or cardamom, you can also give the cream a very special taste and give it an individual touch. The homemade hazelnut cream is already ready – in a pretty mason jar, it not only enriches the breakfast table at home, but is also ideal as an individual gift idea that is sure to please every palate.
Recipe for a quick hazelnut cream
ingredients
- 400 grams of hazelnut kernels
- 50 milliliters hazelnut oil or an alternative vegetable oil (e.g. sunflower or rapeseed oil)
- 1 vanilla bean
- 4 tablespoons baking cocoa
- 50 grams of coconut blossom sugar
- 1 pinch of salt
preparation
- Spread hazelnuts on a baking sheet. Roast in the oven at 180 degrees for about ten minutes. Remove from the oven, allow to cool and carefully remove the shell.
- Process the hazelnut kernels into nut butter in a high-performance blender. To do this, chop the nuts in short intervals of five seconds. Scrape the mash off the sides of the blender and press down as you go.
- Add the hazelnut oil and mix until you get a creamy consistency.
- Halve a vanilla bean lengthwise, scrape out the pulp with a knife and add to the nut butter.
- Stir in the baking cocoa, coconut blossom sugar and salt.
- Pour the finished hazelnut cream into a clean screw-top jar and close.
Notice: The hazelnut cream can be stored in an airtight container in the refrigerator for several months. A sterile mason jar is important for this. Also, always use a clean spoon when using.