Quick Chocolate and Nut Cream
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g raw cane suar or Xucker Bronxe
- 50 ml water
- 150 g peanut butter crunchy or creamy
- 80 g bakin cocoa
- 80 g coconut oil, liquid
- 50 ml sesame oil or other nut oil
- 100 ml milk or plant milk
Print Recipe
Pin Recipe Instructions
- First, heat the water and completely dissolve the sugar in it.
- Then mix this together with the other ingredients using a hand blender (or in the food processor) to form a homogeneous cream.
- Pour the cream into tightly fitting jars and put them in a cool place. It becomes relatively firm in the refrigerator, but remains spreadable. Depending on your taste, simply take it out of the refrigerator some time before consumption.
- If you replace the brown sugar with xylitol or erythritol, you can conjure up a nice low carb Nutella in no time at all, if you replace the milk with plant milk (soy, almond and coconut milk work great), you get a delicious vegan spread.
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