Vida Recetas Editorial
This homemade cocoa cream is the perfect alternative to commercial Nocilla and Nutella: more natural, more economical, and with an intense flavor that conquers any chocolate lover. With just a few ingredients and in less than 10 minutes, you'll have a jar full of spreadable cream, ideal for breakfasts, snacks, or those midnight cravings.
The secret lies in the toasted hazelnuts, which are ground together with extra virgin olive oil until a smooth paste is obtained. Then, pure cocoa, oat milk, sugar, and vanilla are added, beating until a homogeneous and silky texture is achieved. The result is a cream with a perfect balance between sweetness and the bitterness of cocoa, with a hint of hazelnut that makes it irresistible.
This recipe is ideal for those who want to control the ingredients in their diet, avoiding preservatives and refined oils. Plus, you can customize it: add a bit of agave syrup, instant coffee, or even a pinch of salt to enhance the flavors. Store it in a glass jar in the fridge and it will be ready to spread, although if you're like me, it won't last long.
Cook
30 min
Servings
4
The hazelnuts are ground with the oil
When it is well ground, the rest of the ingredients are added until the mixture is homogeneous.
Keep in the fridge until ready to spread.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 30 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
