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Low FODMAP Nutella - Nutty Chocolate Spread

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!
Print Recipe
Prep Time 5 minutes
Servings: 30 servings
Course: Breakfast, Dessert, Snack
Cuisine: British
Ingredients Equipment Method

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

Equipment

  • pan
  • blender
  • sterilised jar for a ready spread

Method
 

  1. Very easy!
  2. Place all of the ingredients in a food processor and blend until smooth.
  3. Transfer into a sterilised jar and seal. Place in the fridge and use within a month.