Choco-almond spread Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

YIELD : 250 ml ( 1 cup)

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ORGANIC INGREDIENTS

  • 100 g (2/3 cup) almonds
  • 40g cocoa butter *
  • 160 g (1/2 cup) maple syrup
  • 35 g (1/4 cup) dairy-free margarine
  • 60 ml (4 tbsp) cocoa
  • 2.5 ml (1/2 tsp) almond extract

PREPARATION

  1. Grind the almonds in a food processor (more or less finely, depending on your preference).
  2. In a small saucepan, melt the cocoa butter, maple syrup and dairy-free margarine over low heat. When the mixture is melted, add the cocoa and mix well using a whisk.
  3. Remove from heat as soon as the mixture comes to a boil.
  4. Pour everything into the food processor with the almonds and add the almond extract. Mix well and transfer the spread to an airtight container. Let cool then refrigerate.
Chocolate-almond spread Gluten-free, dairy-free (casein-free) and hypotoxic recipe By: Cuisine l'Angélique

This chocolate-almond spread will delight the whole family. Serve it for breakfast on your toast, your pancakes or your waffles, for a simply sublime chocolate touch!

CONSEILS PRATIQUES

You can take out the spread about 20 minutes before use, it will spread more easily.

* You can easily find cocoa butter in health food stores. Obtained from the cocoa bean, cocoa butter is a nourishing oil that contains healthy fats with a host of antioxidants.

VARIATION

CHOCO-HAZELNUT SPREAD