Hazelnut and carob cream

This cream is the perfect indulgence for those looking for an alternative to traditional cocoa. Carob brings a sweet, toasted flavor that, together with hazelnuts, creates an irresistible creamy texture. To sweeten it in a balanced way without resorting to sugar, we will use Stevia 1:2.

Technical Sheet

• Estimated time: 15 minutes

• Difficulty: ⭐

• Servings: about 1 250g jar

Ingredients

• 200g roasted hazelnuts (unsalted)

• 3 tablespoons carob flour

• 1 teaspoon of Stevia 1:2

• 1 tablespoon coconut oil (optional, for extra creaminess)

• A pinch of powdered vanilla

• A pinch of Bonsalt 0% (to enhance the flavors)

Professional Step-by-Step Preparation

1. Processing the nuts: Place the roasted hazelnuts in a food processor or high-powered blender. Blend at maximum speed for several minutes. It is important to pause occasionally to scrape down the mixture from the sides.

2. Getting the butter: Keep blending until the hazelnuts release their own oil and become a smooth, fluid cream.

3. Combining the flavors: Add the carob flour, the Stevia 1:2, the vanilla, and the pinch of Bonsalt 0%.

4. Finishing: If you want a richer texture, add the tablespoon of coconut oil in liquid form. Blend again for one minute so everything emulsifies perfectly.

5. Storage: Pour the cream into a glass jar with an airtight lid. It keeps perfectly at room temperature or in the fridge if you prefer a firmer texture.

Nutritional Analysis and Total Macros

Understanding what we eat is vital. Here is the breakdown of macronutrients per serving (based on a 20g portion) and the technical sheet for our products.

This Hazelnut and carob cream is ideal for spreading on whole-grain bread, pairing with fruit, or simply enjoying by the spoonful. Give it a try and impress your friends with this wholesome, delicious option!