Nut Free Nutty Chocolate Spread

If you're looking for a gluten free recipe for a chocolate spread that doesn't contain nuts (without naming names, you know the one we all love - _that_ chocolate hazelnut spread...) then you're in the right place! 

delicious healthy gluten free organic chocolate spread recipe from creativelypaleo.com

This nut free spread makes a fantastic frosting for cakes, especially birthday cakes! Add in a couple of drops of essential oil to createa great chocolate partnership - our favourite is chocolate mint, but orange or rose oil would also work really well.

Nut Free Nutty Chocolate Spread Recipe - Nutritional Info

Sometimes nothing but chocolate will do. Even if you are following a super strict healthy paleo diet, you're going to have a day when you really, really want something chocolatey. Nowadays it's so hard to find chocolate that doesn't contain things like soy, along with a humongous quantity of sugar, and so often you don't know if the nut allergy warning is just a company trying to protect itself or a real warning, so If you make your own you're always going to know what's in it.

Because our recipe uses raw cacao powder and cacao butter you are getting lots of lovely magnesium which is something the vast majority of us are deficient in these days. Pumpkin seeds are also packed with magnesium as well as zinc and a good dose of omega 3 fats. Using only dates and maple syrup to sweeten this chocolate spread means that this is rather a healthy naughty treat, so you still get to wear your halo.

Ingredients

  • 100g sunflower seeds
  • 50g pumpkin seeds
  • 20 pitted dates
  • 2tsp shredded/dessicated coconut
  • 4 tbsp raw cacoa powder
  • 1 tsp vanilla extract and or 8 drops of mint or orange essential oil
  • 1 tsp raw cacao butter
  • water 
  • 2 tbsp maple syrup

Instructions

  1. Soak the dates for approximately 5 minutes in a jug with enough warm water to cover them.
  2. Grind seeds and shredded coconut to a powder - depending on your grinder/food processor this may be a fine or slightly chunky powder, either is good.
  3. Add the powder and all other ingredients into a blender or food processor along with enough of the water from the dates to make a smooth paste.
  4. Add more water if required to get the consistency you like best.
  5. Taste and adjust by adding more maple syrup if you like a sweeter spread.
  6. Store in a sterilised glass jar in the fridge.
  7. Eat within one week. (Like that will be a problem if you have children!)

This spread is utterly delicious on our gluten free pancake recipe which you can find here.


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