Chocolate Nut Spread

Chocolate Nut Spread

Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Egg, Glutamates, Preservatives, Salicylates, Wheat
Suitable for Amines Challenge, RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet – Very High Chemical
Meal type Breakfast, Sweet Things
Misc Child Friendly, Pre-preparable, Serve Cold
Home made chocolate nut spread, nothing artificial, low salicylate.

Ingredients

  • 1/4 cup Raw cashews
  • 1/2 cup Powdered milk
  • 1/4 cup Brown sugar (firmly packed)
  • 2 1/2 tablespoons Cocoa
  • 2 teaspoons Cornflour (wheaten)
  • 160ml Milk
  • 3 teaspoons Sunflower oil

Directions

1. Preheat the oven to 180°C. Spread the cashews on a baking tray and place in the preheated oven for 6 minutes or until toasted and aromatic. Place nuts in the bowl of a food processor and process until finely ground. Use a mortar and pestle to grind finer, if required.
2. Sift the sugar, corn flour and cocoa into a bowl, add nuts and milk powder and mix well.
3. Transfer the dry ingredients to a saucepan and gradually stir in the milk and oil, and mix well. Cook over medium-high heat until a thick paste forms, stirring constantly to prevent sticking.
4. Remove from heat and transfer the spread to a heatproof airtight container and set aside, uncovered, to cool to room temperature.
5. Store in the fridge, for up to 2 weeks.

Note

Very High/Low Amines, Low Salicylates, Low Glutamates

Variations:

  1. For a lower fat version use skim milk powder and low fat milk.
  2. Use carob instead of cocoa for a low chemical / failsafe version.
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