Hazelnut Cream

An excellent spreadable cream that makes the Italian verse and very famous hazelnut cream, but far healthier and without "useless" fats and sugars. Ah! it is also lactose and gluten-free!

Ingredients

• 210 gr of hazelnuts or the same amount of hazelnut flour

• 90 gr of dark chocolate 70%

• 140 ml of coconut milk

• 80 grams of honey

• ¼ teaspoon of salt

Preheat the oven to 180 degrees. Place the hazelnuts on the pan covered with parchment paper and grill for 10 minutes. Put the hazelnuts in a kitchen towel, close it and rub it between your hands to remove the skin. Put the hazelnuts in a blender and blend until you get a flour; or use the flour that has already done all this.

Melt the chocolate in a double boiler (bain-marie) and add the coconut milk. Combine the hazelnut flour, honey, a pinch of salt and continue to mix to obtain a smooth and homogeneous paste. Pour into a glass jar - It will keep for two weeks in the refrigerator.