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!
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.