Low sugar Chocolate Spread
This recipe reminds me of nutella. It takes only moments to make.
25g Meridian hazelnut butter
One large tablespoon of Grape seed or Sunflower oil (20g)
15g cocoa powder
10g dried skimmed milk
Mix the hazelnut butter and molasses together then add the oil and when thoroughly blended together, add the two last ingredients.
Spoon the mixture into a small glass jar with a lid.
Make sure you don’t get any water in the mixture.
Keep the jar in the fridge and consume within a week. The spread is delicious on some crackers or toast.
Low Sugar Homemade chocolates.
Here are recipes for small quantities of these chocolates so you can try the different nut butters out and see which ones you prefer.
Use 10 g of Lindt 90% cocoa chocolate
10 g Instant Dried Skimmed Milk Powder
30 g Whole Earth Peanut Butter with Sunflower, Pumpkin and Flax seeds
4 drops of stevia
Melt one 10 g piece of chocolate in a heat proof dish, over a saucepan filled with boiling water. Don’t let any water or steam get into the chocolate.
If you place the saucepan on the hob it takes just over a minute to melt. If you let it melt by itself it takes around 5 minutes.
After the chocolate has melted, remove the dish from the heat.
Then add10 g instant dried skimmed milk powder, 30 grams whole earth peanut butter with sunflower pumpkin and flax seeds and 4 drops of stevia.
Mix thoroughly together and either place in pieces on grease-proof/parchment paper or in a chocolate mold and put it in the fridge. The chocolates take around half an hour to set in the fridge.
Take the chocolates out of the mold or remove them from the greaseproof paper and put it in a re-sealable freezer bag.
Store in the fridge and eat within a week.
These are not suitable for those with nut allergies or intolerances.
Use the same quantities in the above recipe with Meridian Cashew Nut Butter or Meridian Hazelnut Butter or Pip and Nut Almond Nut butter. I find these the best as they seem less bitter than some of the other brands.