
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 |
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