Hazelnut Dessert Vegan

by Editorial Staff

Summary

Prep Time	5 mins
Cook Time	10 mins
Total Time	15 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

25 g mararine, vean (Alsan)
1 tablespoon wholemeal spelled flour
100 g hazelnuts, round
300 ml milk, plant-based (rice milk)
2 tablespoon raw cane sugar (heaped )
1 drop lemon juice

Instructions

Weigh or measure the ingredients first. Mix the hazelnuts and raw cane sugar.
Melt the margarine in a large saucepan. Add the flour and stir immediately so that no lumps form (roux). Stir in some of the hazelnuts, then add all of the rice milk. Heat the whole thing, it`s quick, stir steadily and work quickly.
Stir the rest of the hazelnut and raw cane sugar mixture into the hot mixture. Add a drop of lemon juice and bring to the boil briefly, always stirring.
If possible, do not reduce the raw cane sugar during the first test. The ground hazelnuts have a very intense taste. Divide the hazelnut dessert into 4 bowls and let cool.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.