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AIP Nutella (AIP,Paleo,Vegan,GF,DF)

A healthy alternative that can be eaten by people with allergies and anyone interested on reducing fat and sugar in their food from normal Nutella
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Prep Time: 15 minutes
Cook Time: 0 minutes
Course: Appetizer, Breakfast, Snack
Cuisine: American
Keyword: AIP, Dairy Free, Egg free, Gluten Free, nightshade free, processed sugar free, Vegan
Servings: 4 people
Calories: 276.7625kcal
Author: Kara Northwood
Cost: $8

Equipment

  • 1 Blender
  • 1 fry pan
  • 1 Stainless Steel Measuring Cups
  • 1 Stainless Steel Magnetic Measuring Spoon Set Dual Sided

Ingredients

  • 200 g Chickpeas
  • 6 tbsp Coconut milk
  • 2 tbsp Roasted Carob powder
  • 1 Date
  • 1 tbsp Sultanas
  • ½ tsp Vanilla powder
  • ½ tsp Salt
  • 1 tbsp Peanut Butter
  • 1 tbsp Coconut butter
  • 1 tbsp Coconut Syrup
  • 1 tbsp Coconut flour option if its too thin

Instructions

  • If you have a can of chickpeas, use half of the can. If you are using raw chickpeas you will have to soak them in spring water for 24 hours.
  • Once the raw chickpeas are done soaking overnight. Put them in a saucepan with the water from either the can or from soaking them, and cook on a low heat for an hour, cover with a lid. Stir every 15 minutes just to make sure they are not burning, top up with water if the chickpeas or not fully covered.
  • Put all the ingredients into a blender and blend.
  • If the mixture is too thin once it has been blended add 1tbsp coconut flour.
  • It should thicken a bit in the fridge.

Nutrition

Calories: 276.7625kcal | Carbohydrates: 28.525g | Protein: 6.74g | Fat: 10.66g | Saturated Fat: 6.95g | Polyunsaturated Fat: 1.33g | Monounsaturated Fat: 1.95g | Sodium: 334.355mg | Potassium: 325.9mg | Fiber: 6.1675g | Sugar: 12.0975g | Vitamin A: 14.2425IU | Vitamin C: 1.1325mg | Calcium: 50.3mg | Iron: 2.7725mg
Tried this recipe?Let us know how it was!