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Hazelnut spread


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70 g of shelled hazelnuts
1 Apple
1 cm of a vanilla bean
1 pinch of salt
3/4 teaspoons of raw cane sugar
100 g of dried soy beans


Keep soaking soy 8 hours and cook.
Pass the bean with the mixer in a pan and add the juice of Apple sauce, a pinch of salt, stir and cook for 10 minutes over low heat.
Chop the hazelnuts in a blender with sugar and vanilla until firm; Add the soy and blend for 1 minute.
Pour into a glass jar and just when is cold close it with lid and refrigerate.

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(Thanks to Valentina B.)

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