Vegan Nut Nougat Cream
Vegan Nut Nougat Cream - With a sweet tooth, watch out - this chocolate-nutty cream is homemade in no time at all! Photo: Maren Baumgarten
Healthy, because
Even smarter
Nutritional values
This cream is rich in protein from the nuts, as well as minerals such as calcium, potassium and iron.
Feel free to use whichever nuts in this cream that you want.
(Percentage of daily recommendation)
| Calorie | 61 cal. | (3 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 1.5 g | (6 %) | ||
| Roughage | 0.4 g | (1 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin K | 0.6 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.3 mg | (3 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 3 μg | (1 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.8 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 53 mg | (1 %) | ||
| Calcium | 4 mg | (0 %) | ||
| Magnesium | 13 mg | (4 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 0.3 μg | (0 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 0 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 ¼ ozs Cashews (2 1/3 tablespoon)
- 1 ¼ ozs Hazelnuts
- 1 ½ ozs Pecan
- 5 ozs water
- 2 ¾ Tbsps Raw cane sugar
- 2 ½ ozs Hazelnut oil (or another nut oil)
- 1 pinch salt
- ½ Vanilla bean
- 2 ½ Tbsps pure cocoa powder (with no added sugar)
Kitchen utensils
Preparation steps
Roast cashews, hazelnuts and pecans in a pan without fat, on medium heat for 10 minutes while stirring, until they smell aromatic and are slightly browned. Then remove the pan from the heat and let the nuts cool down a little.
Bring water to a boil in a pot, add sugar, and stir until it dissolves.
Crush the roasted nuts with a powerful mixer at the highest level until a paste-like form is obtained. Switch off the mixer from time to time and let it cool down. Then pour sugar water over the nut paste.
Add the pulp of half a vanilla pod, a small pinch of salt and the corresponding oil and mix everything together until a homogeneous mass is obtained.
Heat the mixture in a pot at medium heat for 10 minutes (do not bring to the boil), adding the cocoa powder while stirring continuously.
Then remove the creamy mixture from the stove and pour it into a glass jar to cool. Once cooled seal with the lid.
