In the week before my period, my food preferences change to more decadent and grounding foods. This includes DARK CHOCOLATE! Sometimes I bake or buy bars sweetened with honey or coconut sugar, but this week I was spending time with my family and wanted something more fun and shareable.
I had tried making this before over the holidays, but it came out WAY too thick with coconut oil. This time, I used MCT oil instead, which is liquid at room temperature. It produced a much more spreadable result.
4-Ingredient Low-Carb “Nutella”
Yield: 20
Prep time: 5 MCook time: Total time: 5 M
Great with fresh fruit, drizzled on yogurt, or by the spoonful. Lasts one week unrefrigerated or up to one month in the fridge.
Ingredients:
- 1.5 c hazelnuts
- 1/2 cup MCT oil
- 1-3 T raw honey (If you like really dark chocolate or are using with sweet fruits, 1T is great. If you are sharing with kids, use closer to 3T.)
- A pinch of sea salt
Instructions:
How to cook 4-Ingredient Low-Carb “Nutella”
- First, blend hazelnuts and MCT oil in a high-speed blender or food processor for three minutes or until smooth. Then add cacao powder, honey, and sea salt. Blend until incorporated.
Notes:
I made the first batch with only one tablespoon of honey. My dad and I loved it, especially with the apples and berries. However, it was too bitter for my two-year-old nephew - so I will use more honey next time when sharing with kids.
Calories
115.56Fat (grams)
11.25Sat. Fat (grams)
4.92Carbs (grams)
3.38Fiber (grams)
0.89Net carbs
2.50Sugar (grams)
2.18Protein (grams)
1.42Sodium (milligrams)
6.69Cholesterol (grams)
0.00This is with for about 1T of the nutella when made wtih 2T honey