Preparation time: 20 minutes + 10 minutes of baking
Ingredients for the jar:
100 g hazelnuts
¼ cup of agave syrup
2 heaped tablespoons of cocoa
6-10 tablespoons of milk (I used soy)
I pour the nuts on a baking tray lined with baking paper and bake for 10 minutes in an oven preheated to 200 degrees. I take it out and put it in a clean kitchen cloth, wrap it up and rub it with the contents of the cloth for a few minutes, in this way the nuts will get rid of the cuticles. They do not have to be perfectly shelled, but the fewer the skins will be, the sweeter and tastier will be the cream, the skins give it a bitter taste.
Shelled nuts are placed in a blender dish and blended them into smooth dust for about 3 minutes. Then I add the remaining ingredients and mix everything at the highest speed of the blender.
I translate it to a clean jar and keep it in the fridge, it’s hard to tell how much it can be there, because it always disappears after a week.