- 2 cups of raw nuts
- 4 tablespoons cocoa
- 1 tablespoon olive oil
- 2 tablespoons coconut sugar
- 1 teaspoon vanilla extract (to taste)
- 1/2 teaspoon salt
Rondo’s passing all of the nuts than one. Stir in dribs and drabs. olive oil instead of coconut oil, walnut oil, use oils such as hazelnut oil. honey to taste, you can use alternatives such as agave syrup.
How to make?
cool on wax paper on your baking tray and transfer the nuts inside.
Oven at 200 degrees gently cracked hazelnut shells, fry until the smell.
Disconnect the hazelnut shells. Get an edge to them becoming warmer.
When the nuts are becoming warmer enclose a portion of the rondo and ensure that they thoroughly crushed. On oil, salt, sugar, add cocoa and coconut.
After looking at all the nuts in this way gradually stir in the vanilla extract Rondo. has come too unsweetened coconut add some more sugar at this stage or, alternatively, a sweetening.
Also when a creamy consistency Transfer jar and drink appetite.
[wpurp-searchable-recipe]Spreadable Chocolate Cream – – – [/wpurp-searchable-recipe]