A recipe by

Almonds and chocolate spread

BIOGRAPHY

Creator of the Petite Vanille website, Ariane is a part time blogger for the love of lactosefree cooking.

NEW RECIPE
Almonds and chocolate spread

Quantity: 500 ml

Cooking time:

Preparation time 10 minutes

Ingredients

  • 2/3 cup of semi-sweet chocolate chips
  • 2/3 cup of almond butter
  • 2 + 1/2 tbs of cacao
  • 1/3 cup of Liberté Lactose free vanilla Greek yogourt
  • 2 tbs of maple syrup
  • 2 tbs of granulated sugar
  • 1/3 cup of almond milk (or any other milk)

Preparation

Step 1: Put the chocolate chips in a microwaveable bowl. Melt in the microwave for 30 seconds. Stir with a fork. Melt again in the microwave for 30 seconds and stir once last time with a fork.

Step 2: In the container of a food processor, put the almond butter and the melted chocolate. Mix for a few minutes. Incorporate the cacao powder, the yogourt, the maple syrup and the sugar. Mix for about 2 minutes.  Scrape the edges of the container with a spatula. Finish by adding the milk to the preparation and mix for 2 to 3 minutes until the mixture becomes smooth.

Step 3: Pour the chocolate and almonds spread in a Mason jar. Refrigerate for 2 to 3 hours. Savour it on sliced bread, on pancakes or even on fresh fruits.

Tip:If the spread seems hardened, put it again in the food processor, add a little bit of milk and mix it until you reach the desired consistency.



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