Roast the hazelnuts in a pan without fat. Always turn so that the hazelnuts don`t burn. Then grind or finely chop the hazelnuts. I always do this in the mixer attachment of my food processor. Beat the margarine with a hand mixer until foamy. One after the other, stir in the honey and cocoa into the margarine. Finally stir in the ground hazelnuts and work everything into a homogeneous mass. Then pour the cream into a clean screw-top jar. The ingredients make a glass with a capacity of 230 g. Keep the chocolate and nut cream in the refrigerator, so it will keep for a long time. It is enough to take it out of the refrigerator about 5 minutes beforehand so that it is easy to spread. Tip: To get a vegan chocolate-nut cream, you can replace the honey with e.g. rice syrup or something similar.
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