Hazelnut Cream

Another quick, sweet spread, made of cous cous. Really, very simple: only 3 ingredients. Perfect when you’re waiting for guests to arrive and after having cooked for the dinner … you have neither time nor the desire of “confectionery acrobatics”.

Ingredients:
150 gr of cous cous
100 gr of shelled hazelnuts
9 tablespoons of wheat malt

Method:
Prepare the couscous: just boil some water, turn the heat off, pour the couscous in the pan and let it stand covered for 8 minutes. I think I recall that is better if it’s more watery than dry. Set 7 hazelnuts aside, as youìll need them as a decoration. Toast the remaining hazelnuts in the oven, then let them cool before you frind them in the grinder. Now, put everything in a blender adding the malt, a bit of water if necessary and purée. Taste to test the sweetness. Put it into bowls, garnish with hazelnuts and then store in the refrigerator. Done!

Chef: Marilu from VeganBlog

1. Lisa 18 November 2010 at 10:57

   

   Looks really yummy!

   
   
2. EleonoraNW3 18 November 2010 at 20:36

   

   That’s really inviting! I’d add a little cocoa as well…

   
   
3. ascanio 19 November 2010 at 21:01

   

   This is so inviting!