Vegan Cacao Ice cream
Ingredients For 4 Units
- 50 g Creation Cacao
- 150 grams of peeled roasted hazelnuts
- 125 ml of agave syrup
- 60 ml of coconut oil
- 60 ml of vegetable milk (soy, almond, etc...)
- Vanilla essence (optional)
- Airtight lid Container
- Pastry tongue
Preparation (10 minutes) + Cooling Period (2 hours):
Grind the peeled, toasted hazelnuts in an electric blender for approximately 5 minutes, in this way we will obtain a kind of hazelnut butter since the nuts will have released all their oil vegetable. Blend until a smooth, lump-free paste is obtained.
Add the rest of the ingredients (a few drops of vanilla essence are optional) to the blender and beat again until Its a homogeneous and thick vegan cocoa cream.
With a pastry tongue, place all the vegan Cacao Cream preparation in a container with an airtight lid and let it cool in the fridge for minimum of two hours, covered, so that it takes on a suitable texture.
Once cooled, you can consume the delicious, sugar-free vegan Cacao Cream (like Nutella), spreading it on whatever you like.
The thickness of the sugar-free cocoa cream will vary depending on the milk and oil you have added, so you can play with the amounts depending on the consistency you want.
It is important to know that coconut oil solidifies at a temperature below 23ºC (from 24ºC it becomes liquid), therefore, once the vegan cocoa cream cools it will have a much thicker texture and similar to the original Nocilla or Nutella.