It is not just a low calorie roast, but such a dessert is full of rich nutrients and outweighs any other sugar-based dessert. It tastes like a chocolate cake from Nutella, but it does not contain added white sugar, milk or palm oil. This dessert is also suitable for a vegan, gluten-free, and palo-eating person.

Both chocolate and roasted hazelnuts can be used in this chocolate cream. Roasted hazelnuts do not have a raw dish, but give a slightly deeper nut flavor. At the same time, the macerated raw nuts provide a fresher taste and are more easily digestible, as the body obtains nutrients more easily activated by water.

Soaking nuts facilitates digestion
Soaking is a very old way of cooking from Asia, which gives nuts naturally the same conditions that seeds and nuts can activate and grow with the help of enzymes. For humans, it helps to deactivate digestive irritant compounds and make nutrients more accessible to the body.

Simply put, enzymes are of two types: digestive enzymes that help the body break down into particles, and metabolic enzymes or metabolic enzymes that work in the body to produce energy and cleanse the body.

Longer soaking neutralizes the nutrient nutrients, or compounds, that prevent the body from absorbing nutrients more easily. The soaking time of the different nuts and seeds is very different, but the average stronger nuts (almonds, walnuts, walnuts, macadamia nuts, etc.) are good to soak for 7 to 12 hours, but the four-hour soaking is suitable for Indian nuts as they are very soft. Soaked nuts can make a lot of delicious food, but they can be eaten as well, as they become crunchy by soaking.

The fat content of the hazelnut or hazelnut is over 50% and most of it is monounsaturated fatty acids. Such a fatty acid composition is energy-intensive, but it helps to form hemoglobin more easily, lower cholesterol and make free radicals harmless .

There are a number of B vitamins in the nuts and plenty of vitamin E, giving 89% of the recommended daily intake of vitamin E for 100 grams. In addition, the nuts contain vegetable proteins and a lot of copper from the minerals.

For the dessert, crushed cocoa beans, chopped dark chocolate and hazelnuts are used. In addition, sour berries or other handy ingredients may be used for serving.

Chocolate Hazelnut Cream (Four)
Chocolate hazelnut cream.4 dl soaked nuts
5 dl of coconut milk
4 tablespoons crude
4 tablespoons of soaked files or shrimp
50 g dark chocolate
pinch of salt
vanilla sugar
Preparation time: 15 minutes

Soak the nuts in lukewarm water overnight. Measure all the ingredients in the blender after dark chocolate and crush the cream. Melt the chocolate and add the cream. Pour the chocolate cream into the glasses and lift in the refrigerator. Decorate with your favorite ingredients before serving.


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