Chocolate Tigernuts cream

Ingredients:

• 150 g peeled Tigernuts flour
• 150 g dark chocolate with minimum 75 % cocoa content
• 100 g melted coconut oil
• 1-3 tbs. ground Erythritol or Xyilitol
• I tbs. Holland cocoa powder
• the seeds of 1 vanilla stick
• salt

Melt the chocolate over steam and cool it. Blend the Tigernuts and the Erythritol in a blender until it becomes mashed.

Add the coconut oil, the sugar, the cocoa powder, the vanilla and a pinch of salt to the mashed mixture and blend together until it becomes as smooth as possible.

Finally mix it with the chocolate. If it not creamy enough, add coconut oil by the amount of 1 tbs. and blend it. (Filter it through a sieve if necessary.) Fill it into a jar with a lid. You can store it in room temperature for several weeks.