Chocolate Hazelnut Spread (Diabetic Friendly & Gluten Free)
April 29, 2017
Categories: Spreads, Snacks, Nuts/Seeds, Hazelnut, Fruit, Dates, Appetizers, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Quick Meals, Food Processor, Oven Bake, Diabetic, Gluten-Free, High Fiber, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch more
"From Australian B.H.&G. Diabetic Living magazine Jan/Feb.'17. This spread contains healthy fats (no nasty palm oil) and is 80 per cent lower in saturated fat and is 60 per cent lower in carbs than the leading commercial spreads. Recipe makes 2 cups with 3 teaspoons being a serve (serving size is estimated)"
- Serving Size: 1 (14.4 g)
- Calories 48.4
- Total Fat - 3.7 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 0.3 mg
- Total Carbohydrate - 3.8 g
- Dietary Fiber - 0.7 g
- Sugars - 2.9 g
- Protein - 0.8 g
- Calcium - 9 mg
- Iron - 0.2 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Preheat oven to 170C (fan forced).
Spread hazelnuts, sunflower seeds and pepitas over an oven tray and bake for 8 to 10 minutes or until hazelnuts are toasted and aromatic and set aside.
Put oil, cocoa powder, sugar, dates and water in a small saucepan and cook over a medium heat, stirring for 10 minutes or until the mixture is well combined and set aside for 15 minutes to cool.
Put hazelnut mixture in a small food processor and process until smooth and add the cocoa mixture and process until almost smooth (it will have a slightly grainy texture due to the nuts).
Transfer to a small airtight container, cover and refrigerate.
NOTE - recipe can be halved to make 1 cup and the spread will keep up to 2 months in the fridge but be sure to use a clean spoon or knife each time you have some spread as this will help with the keeping time
Tips & Variations
No special items needed.