Suikervrije chocoladepasta zelf maken

Recipes Vegan Gluten-free

Fans of chocolate, whatever kind, know full well that chocolate isn't the best thing to eat if you also want to think about your health. The main ingredient of chocolate spreads you find in the store is sugar, and they often also contain palm oil and milk. If you're lactose intolerant, I believe there are special spreads available, but a truly sugar-free chocolate spread is rare. I searched for a long time, and my conclusion is that most spreads using less refined sugars still contain far too much of them.

Recipe

Make your own sugar-free chocolate spread

Finally a healthy and sugar-free chocolate spread that you can generously spread on your bread without feeling guilty.

Course	Spread
Kitchen	Dutch
Servings	1 jar

Preparation time

Preparation time	10 min
Total	10 min

Equipment

Food processor or mortar and pestle
Saucepan
Spoon
Airtight jar

Ingredients

75 grams blanched hazelnuts
3 tbsp organic cocoa powder
80 grams almond milk
30 grams coconut oil
20 drops of stevia
Half a teaspoon speculaas spices

Make your own sugar-free chocolate spread - recipe

Grind the hazelnuts finely in a food processor or mortar and pestle. Then add the almond milk and the cocoa powder.
Meanwhile, melt the coconut oil. Add the melted coconut oil, 20 drops of stevia (or more if you prefer a sweeter chocolate spread) and the speculaas spices, and process a little longer.
Spoon the chocolate spread into an airtight jar. You can keep the spread in the refrigerator for 3-4 days.
Delicious on homemade bread or on a pancake.

Cooking mode Prevents your screen from going to sleep

Is it really that difficult to make your own healthy, sugar-free chocolate spread that you can spoon out of the jar without feeling guilty? No. It's not hard! It's actually surprisingly easy and amazingly tasty. This version doesn't have the sickly-sweet taste of store-bought chocolate spreads, which I don't even like. Instead it has the true taste of cocoa, and that's what I'm after.

You can use chocolate spread in many ways. I often spread it on a rice cake or on a toasted spelt sourdough roll. I also have a favourite cookie recipe, the gluten-free and sugar-free Oreo cookies, which you can now make entirely yourself. These double-decker cookies have a layer of chocolate spread between the biscuits and are the ultimate feel-good cookies on cold winter days. A nice big cup of tea or a soy latte on the side and you can enjoy even more on the sofa with your feet tucked up.

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