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Jo’s Chocolate Nut Spread

July 3, 2013

If you keep this in the fridge it will be scoopable and firm to spread. If you keep it in the pantry it will be much softer, but still spreadable.

If you keep this in the fridge it will be scoopable and firm to spread. If you keep it in the pantry it will be much softer, but still spreadable.

This is not my recipe. I wish it was! It is soooo good and addictive that the author should be put in jail for a very long time. This recipe is now my drug of choice and Quirky Jo from the Atherton Tablelands, Qld, is my dealer!

The very clever Jo Whitton writes and blogs about whole healthy foods, without additives or preservatives, gluten & dairy free. She was inspired to do so after battling unexplained illness in both herself & her children.

Many people struggle with allergies, intolerances and health issues and find the idea of changing their diet overwhelming. In Jo’s blog, she shows that this style of eating is far from bland or boring. Her insatiable appetite for knowledge makes reading her blog very enlightening indeed, as is her interminable passion for cooking. In addition to this Jo finds time to home-school her kids, support her community and conduct a successful Thermomix business!
After reading her blog, you will very quickly understand that Jo is a chocoholic! She only uses the raw organic cacao which, for the very reasons it is healthy, keep me wide awake at night. Pure raw cacao is very high in antioxidants and magnesium.It contains over 300 naturally occurring chemicals which to my detriment, include theobromine, theophylline and caffeine. These alkaloids give me guaranteed insomnia and I should steer right clear of them. Raw cacao is much more potent than processed cocoa because the processing removes the  active constituents and render it nutritionally empty. But it still tastes great!!

Jo’s recipe is inspired by the famous Nutella spread that is much loved across the globe. But it is also full of sugar and dairy. Her version cuts the sugar, omits the dairy and puts in some good fat, including hazelnuts. Find her recipe here.

My adaption of Jo’s recipe uses coconut cream instead of almond milk and I use a mix of nuts rather than hazelnuts. It is amazing how smooth and decadent this is. And addictive… – well, yes, cacao has been proven to be addictive.*  I have tempered down the chocolatey-ness in Jo’s recipe with the false hope that I may still get some sleep!

90g rapadura (I used 50/50 mix with Natvia)
100g nuts (I used almonds & brazil & walnuts)
50g dark sugar free chocolate
15g raw cacao or 20g cocoa
150g coconut cream
90g butter or coconut oil
vanilla to taste
pinch salt

Mill the sugar and nuts on SP 9 for 10 seconds. Then add the chocolate and grind again for 10 seconds. Add remaining ingredients and heat for 6 minutes, 60ºC on SP3

Place in a sterilized jar and keep in the fridge  – it will not last that long as it will be calling your name in the middle of the night. Eat me, eat me….eat me…..I tell you, this stuff is the devil…..

*If you think you have a fully fledged chocolate addiction, and it concerns you, read this!!
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