This weekend I have tried making a chocolate nut spread, an alternative to Nutella, using cashews. Not something for everyday consumption, but a nice treat for weekend breakfasts or morning tea. It also went really well with chopped banana in a little pie made from some leftover pastry. Oscar loved it on crumpets, and thought it was even better dipped in milk!
[gmc_recipe 4297]
Thanks for the comment. This is not something we have everyday – because of the sugar, more of a special treat. Even then, a small spread on toast, etc. still won’t have a lot of sugar.
We’ve been making a basic version of this using 1 cup cashews, 1 tablespoon carob, a little sugar (to taste) and oil to mix (pretty much as suggested in The Failsafe Cookbook but with less sugar). I’m sure it’s nowhere near as yummy as yours 🙂 but with less sugar I’m happy to give it to my boys most days – plus we’re dairy free at the moment. They usually have it in chunks of celery or on rice cakes.