hazelnut chocolate spread

Forget Nutella!! This hazelnuts and cocoa spread is amazing, mostly made with toasted hazelnuts, gluten-free, sugar-free and dairy-free. Ideal as a snack for children, children’s parties, for diabetics and for all adults who like me love Nutella but do not want to consume palm oil.

Preparation: 25 minutes

Ingredients 400g of product:

150g blanched hazelnuts

3 tablespoons cocoa powder gluten free

1 tablespoon of coconut oil

120ml coconut milk

50g xylitol

• turn the oven to 200C/375F
• put the shelled hazelnuts on a baking tray and place in oven to toast for 10 minutes

• while still warm, place the hazelnuts in a food processor and blend until the nuts are pulverized
• add xylitol, coconut oil, coconut milk and cocoa powder and blend again until all the ingredients are blended
• the cream must be very fluid, because when cold it will become more solid, so add more coconut milk if the cream and is not creamy enough

• place in a glass jar and keep refrigerated

NUTRITIONAL VALUE PER 100gr
energy kcal	520.4
fat	39.1
of which saturated	10.6
carbohydrates	10.7
of which sugars	2.0
fibre	4.5
protein	10.0
salt	0.0