A recipe by
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
Preparation time 10 minutes
- 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)
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.