This spread is made in 5 minutes! I always have a jar of it in the fridge! It goes well with my low GI pancakes, or I can use it to make chocolate tarts or mini cakes with a chocolate center! Thanks to Marie Chioca for this fabulous recipe!
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Low GI Spread
Instructions
- 1. Ingredients:
15 cl of hazelnut milk (or whole milk if you don't have any)
4 tablespoons of agave syrup
1 tablespoon of liquid vanilla extract (sugar-free) [link to sugar-free vanilla extract]
4 tablespoons of hazelnut butter or hazelnut cream (nocciola is amazing!)
100 g of 70% dark chocolate - 2. Preparation:
- Put the milk in a saucepan with the agave syrup, vanilla extract, and hazelnut butter. Bring to a boil, mix, then remove from heat and add the chocolate pieces. Mix well until melted.
- Mix well until the texture is smooth, then pour into a jar.
- This spread can be stored in the fridge for about ten days.
Ingredients for servings
-
15 cl of hazelnut milk -
4 tablespoon of agave syrup -
1 tablespoon of vanilla extract -
4 tablespoon of hazelnut butter -
100 g of dark chocolate 70%
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