In my family three of us cannot eat fructose nor dairy, so we have to prepare ourselves some basic food that most people simply buy in the store and never think about preparing them at home.
One of the first recipes that I began to test was the chocolate spread, with two children at home, it was essential for snacks, cakes, …
Since I don’t like children eating too much chocolate, in my recipe there is much more carob than chocolate.
Chocolate spread recipe
- 200g of toasted hazelnuts.
- 80g of panela, or 100g of brown sugar.
- 2 tablespoons of carob powder.
- 50g of dark fondant chocolate, dairy free for us.
The preparation is very easy, especially if you have a food processor. First grind the hazelnuts and the sugar until you have a thin dough. If you use panela there is no need to grind it.
Then add the fondant chocolate and grind again. Add the carob and heat it to 50 ° C for 8 minutes, stirring constantly.