Chocolate Nut Spread
Print recipe
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Total time | 30 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Egg, Glutamates, Preservatives, Salicylates, Wheat |
| Suitable for | Amines Challenge, RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet – Very High Chemical |
| Meal type | Breakfast, Sweet Things |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
Home made chocolate nut spread, nothing artificial, low salicylate.
Ingredients
- 1/4 cup Raw cashews
- 1/2 cup Powdered milk
- 1/4 cup Brown sugar (firmly packed)
- 2 1/2 tablespoons Cocoa
- 2 teaspoons Cornflour (wheaten)
- 160ml Milk
- 3 teaspoons Sunflower oil
Directions
| 1. | Preheat the oven to 180°C. Spread the cashews on a baking tray and place in the preheated oven for 6 minutes or until toasted and aromatic. Place nuts in the bowl of a food processor and process until finely ground. Use a mortar and pestle to grind finer, if required. |
| 2. | Sift the sugar, corn flour and cocoa into a bowl, add nuts and milk powder and mix well. |
| 3. | Transfer the dry ingredients to a saucepan and gradually stir in the milk and oil, and mix well. Cook over medium-high heat until a thick paste forms, stirring constantly to prevent sticking. |
| 4. | Remove from heat and transfer the spread to a heatproof airtight container and set aside, uncovered, to cool to room temperature. |
| 5. | Store in the fridge, for up to 2 weeks. |
Note
Very High/Low Amines, Low Salicylates, Low Glutamates
Variations:
- For a lower fat version use skim milk powder and low fat milk.
- Use carob instead of cocoa for a low chemical / failsafe version.
