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Reviews Date product posted
Sat April 28, 2012
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Description: This is a lower-carb variation of Lauren Graham's recipe at healthy indulgences, using unsweetened chocolate and using low or no-carb sweeteners. The taste is amazing; the texture is a bit grainy. Tastes wonderful served warm over a hot flaxseed muffin.


1/2 cup (heaped) fresh hazelnuts
5 tablespoons oil
4 squares Ghirardelli 100% cacao unsweetened chocolate
1/4 teaspoon good-tasting pure stevia extract
6 drops liquid splenda
4 tablespoons Carnation nonfat dry milk
Pinch sea salt
How To Prepare: Low-Carb Nutella (a lower-carb variation of Lauren Graham's recipe at healthyindulgences) Toast hazelnuts in the oven at 300°F for 15 minutes, stirring twice. Dump hot hazelnuts into a clean dish towel and rub vigorously for a few moments to remove some of the skins. Don't worry if some of the skins are still left on. Chop up nuts well, and place along with oil and liquid splenda into food processor. Blend for a minute or two until nuts are ground as smooth as you can get them. Break or chop up the chocolate into pieces and microwave on 50% power for 1 minute 30 seconds, then at 15 second intervals until it can be stirred smooth. Stir in powdered milk (sifted, if it has lumps), stevia, and sea salt. Make sure it's well-blended, then pour into a glass jar. Allow to sit for 24 hours to let the flavors meld. Reheat cold Nutella to make it spreadable, as it will harden in the fridge.
Number of Servings: 16 1-TB servings
Carbs per serving - include all nutritional information if known: 1.9 carbs per serving • 91 calories
Preparation Time: 30 minutes
Effort (Easy, Average, Difficult): easy, but work-intensive.
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Senior LCF Member
 
Posts: 700
Registered: April 2011
Location: Sequim, WA



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