Sugar-free, nut-free, dairy-free chocolate sauce
If you don’t already know by now, I have a serious addiction to Nutella Chocolate Hazelnut Spread.
Not just any chocolate hazelnut spread, mind you, Jo Whitton’s dairy free chocolate hazelnut spread from her fabulous blog Quirky Cooking.
This stuff should be illegal.
This stuff should have its own 10 step program.
When I make it I have to eat the whole lot in one sitting. It draws me back to the fridge in the middle of the night. It calls me home from work early. “Eat me, eat me eeeeeeat meeeeee!!”
So I stopped making it. Easy! End of story. Cold turkey.
Until someone starts making it and posts pictures of it on facebook thus sending me into an addictive spiral out of control!!
Until someone asked me what I wanted for Christmas and all I could think of was the simple pleasure in a jar of Jo Whitton’s dairy free chocolate hazelnut spread and a SPOON. So I thought: “its Christmas”, time to relax, time for a splurge, everyone else can gorge on their Cadbury Favourites and Lindt Balls and Toblerone and I will be the gleefully happy one sitting in the corner with my own jar of Jo Whitton’s dairy free chocolate hazelnut spread and a SPOON!!
He he he! What is it with the chocolate and lolly debauchery at Christmas time anyway??
The urge to make a second batch after the first was so great, I had to be restrained! I got as far as roasting the hazelnuts! Then I threw them, last minute, into a roasted brussel sprout & goats cheese salad so I couldn’t be tempted. (Yes, by the way, the salad was good!)
I already make a nice chocolate sauce with yacon – you can find the recipe here. But it ain’t the same. And over Christmas I indulged in far too many nuts……so this is what happened……….
75g xylitol (I use erythritol, but you can use rapadura also) 100g water 10 drops stevia 30g 70% dark dairy-free chocolate 1 tab cacao 1 teas lecithin (optional) 50g coconut oil 50g cacao butter pinch salt pinch cinnamon (optional) vanilla to taste Throw everything in to the TM and chop on SP 8 for 5 seconds. Reduce speed to SP 3 and cook on 50ºC for 5 minutes. It will thicken on standing and go hard if you store it in the fridge. This nut-free, dairy-free sauce works well in smoothies, on ice-cream and as an icing for cakes. It is full of good fats and can be made sugar-free if you want. It will not compare to Jo Whitton’s dairy free chocolate hazelnut spread but will just have to do until next Christmas……or maybe my birthday……
