Today we address a topic dear to those with a sweet tooth: desserts, chocolate, and spreads.
For those of us who suffer from lactose intolerance, it is truly a plight to face life without our beloved Nutella.
But there is a solution: it's genuine, organic, and even better if you correctly follow all the steps illustrated here.
DIY in the kitchen is becoming increasingly popular, so let's give it a try right away!
Here is the recipe for chocolate spread.
Your cakes and your breakfasts with croissants will return to being just as they used to be.
To prepare 250 grams of Vegan Chocolate Spread
Ingredients
100 grams of toasted hazelnuts, 75 grams of dark chocolate, 60 grams of whole cane sugar, and 150 grams of almond milk.
Instructions
Pour the hazelnuts and sugar into a mixer and blend until a thick paste forms. The hazelnuts release oil that helps create the cream. Melt the dark chocolate in a double boiler and pour in half of the milk and the previously prepared paste, stirring and adding the remaining milk. Continue cooking until the cream has thickened. Store in a sterilized glass jar.
Let cool and store in the refrigerator.