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

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