Probably most of you love Nutella. This Low FODMAP Nutella – Nutty Chocolate Spread is probably not only better, but also better for you version, more chocolatey, rich, nutty and not so sickly sweet as Nutella. It is so easy to make and definitely a great quick breakfast or snack on a Low FODMAP sourdough toast, with a glass of lactose free milk. Yum!
Low FODMAP Nutella – Nutty Chocolate Spread:
- gluten and lactose free
- much healthier version of Nutella, with less sugar, but still amazing flavours
- great on toast or a gluten free cracker (I love Nairn’s oatcakes!)
“More chocolatey, better for you”
This recipe has been approved by a Low FODMAP dietitian, Evelyn Toner. Find interesting articles about Nutrition, IBS and FODMAP on her blog.
INGREDIENTS FOR A Low FODMAP NUTELLA
(inspiration by Tom Kerridge’s book, “Lose Weight and Get Fit”):
Makes a 450 g jar, 30 portions of 15 g each. (For a safe serving of almonds, you need to divide the lot into a minimum of 17 portions and each of them is a safe serving of almonds).
200 g almonds – or can be replaced by hazelnuts (For a safe serving of hazelnuts, you need to divide the mix into a minimum of 13 portions and each of them is a safe serving of hazelnuts).
For a bit different flavour, I used almonds, that I shortly roasted in the pan and blended, using the special nut and seeds attachment of the NutriBullet.
80 g cocoa powder
2 tbsp vanilla extract
50 ml maple syrup
1 ½ tbsp Low FODMAP sweetener i.e. stevia
200 ml lactose free whole milk
A pinch of salt
INSTRUCTIONS TO MAKE A NUTTY CHOC SPREAD (Low FODMAP):
Very easy!
Place all of the ingredients in a food processor and blend until smooth.
Transfer into a sterilised jar and seal. Place in the fridge and use within a month.
Find a printable recipe card below:
Low FODMAP Nutella - Nutty Chocolate Spread
Equipment
- pan
- blender
- sterilised jar for a ready spread
Ingredients
- Makes a 450 g jar 30 portions of 15 g each. (For a safe serving of almonds, you need to divide the lot into a minimum of 17 portions and each of them is a safe serving of almonds).
- 200 g almonds – or can be replaced by hazelnuts For a safe serving of hazelnuts, you need to divide the mix into a minimum of 13 portions and each of them is a safe serving of hazelnuts.
- For a bit different flavour I used almonds, that I shortly roasted in the pan and blended, using the special nut and seeds attachment of the NutriBullet.
- 80 g cocoa powder
- 2 tbsp vanilla extract
- 50 ml maple syrup
- 1 ½ tbsp Low FODMAP sweetener i.e. stevia
- 200 ml lactose free whole milk
- A pinch of salt
Instructions
- Very easy!
- Place all of the ingredients in a food processor and blend until smooth.
- Transfer into a sterilised jar and seal. Place in the fridge and use within a month.
Other SWEET RECIPES on Fit FODMAP Foodie:
(click on the photograph to be directed to the recipe ⇓)
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