We are here with a completely healthy cocoa hazelnut cream recipe that is as good as ready-made hazelnut creams in its consistency and taste.
It's a great recipe blended with natural ingredients that you can consume either as chocolate or as a spread on bread such as Nutella and sarelle!
Your children and you will love the hazelnut cream, which is both healthy and delicious and is prepared with only three ingredients. :)
Let's say bon appetit to those who want to try this natural hazelnut cream, which is a combination of hazelnuts, mulberries and cocoa.
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Natural Cocoa Hazelnut Cream Recipe;
MATERIALS
400g of roasted hazelnuts (Preferably oiled Giresun hazelnuts. 1kg of shelled hazelnuts yields around 500g of hazelnut kernels. 500g of hazelnuts yields around 400g of usable roasted hazelnuts)
200 g dried mulberry (Preferably Elazığ Ulukale Seedless)
3 teaspoons of raw cocoa (Preferably Coffee World or Nestle cocoa)
PREPARATION OF
1. We crack all our hazelnuts. If you wish, you can break it more easily with the help of an adze. Additionally, since it will take a long time to crack and shell 1 kilogram of hazelnuts, you can plan to crack half of them one day and the other half the next day.
2. We roast the cracked hazelnuts in the oven we have previously heated at 200 degrees for 7 minutes in the top compartment of the oven. You can also roast it in a pan. We will roast the hazelnuts in a medium degree, without burning them too much. If we roast less, the hazelnuts will not release their oil.
3. We remove the shells and clean the roasted hazelnuts by kneading them with our hands.
4. We weigh the sorted hazelnuts and put half the amount of dried mulberries in the food processor. Dried mulberries should be kept in a cloth bag, unsealed, in the refrigerator to harden. Otherwise, the mulberry will not turn into powder in the rondo. If you want to further pollinate the mulberry that has been ground in the rondo, keep it in the freezer for 5 minutes and put it in the blender, it will completely turn into powder.
5. First we pass the hazelnuts through the grate and then we bring them to a creamy consistency with a blender. If the hazelnuts had not been roasted well, we would have had a hard time at this stage. If we use the blender intensively in the dough parts, we can turn it into cream in a shorter time.
6. After the hazelnuts reach a creamy consistency, we add the ground mulberries and continue mixing with the blender. Since I want to make both plain and cocoa, I reserve the plain version first.
7. I add 1 teaspoon of cocoa to the remaining hazelnut cream and mix it one last time. Our cocoa hazelnut cream is ready. Enjoy your meal!
#cocoahazelnutcream #cleanfoodrecipe
NATURAL FOOD RECOMMENDATIONS USED IN THE MATERIAL AND WHERE YOU CAN OBTAIN IT;
Giresun Oiled Hazelnuts (grown naturally, without pesticides and chemical fertilizers);
www.yedidegirmen.com.tr/
/ toprakanadanbizlere
Dried Mulberry (Grown without pesticide);
Elazığ Ulukale Seedless Dried Mulberry
Raw Cocoa (without any additives);
/ guzel_gida
www.kahvedunyasi.com/
www.nestle.com.tr/
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