Fructose-free Chocolate and Nut Spread
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 25 g palm fat
- 25 g oil (hazelnut oil)
- 100 g rice syrup
- 2 teaspoons cocoa, unsweetened
- 50 g butter
Print Recipe
Pin Recipe Instructions
- Melt the palm fat in the microwave and mix with the hazelnut oil.
- Mix the rice syrup with the cocoa in a saucepan and heat. Add the butter and melt. Add the oil-fat mixture, heat and mix everything well. Allow to cool in a cold water bath, stirring frequently. Keep stirring or whipping with a hand mixer until the mixture thickens.
- Vary the amount of cocoa and hazelnut oil as you like.
- The information is sufficient for one glass
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