Print
Macadella
Macadella – a Low Fodmap version of Nutella, made with macadamia nuts instead of the more traditional hazelnuts.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 cups
Ingredients
- 100 gms – 3.5 oz. dark chocolate chopped
- 100 gms – 3.5 oz. macadamia nuts toasted and cooled
- 100 gms – 3.5 oz. brown sugar
- 120 ml – ½ cup lactose-free milk
- 2 tbsp vegetable oil I use sunflower oil
- 10 gms – 1 ½ tbsp unsweetened cocoa powder sifted
- 2 gms – 1/3 tbsp lecithin granules optional
- 1 tsp vanilla extract
Instructions
-
Blend together the toasted macadamia nuts, chocolate, brown sugar, lecithin until you get a smooth paste. This will take some time, so don’t give up! Try and get it as smooth and silky as possible.
-
In a small pot, mix together the sifted cocoa powder and milk. Put it on the fire and stir until mixed.
-
Add the macadamia nut paste and vanilla extract and whisk well.
-
Stir in the vegetable oil, and mix until well combined.
-
Cook for a couple of minutes on low, always whisking.
-
Just before it starts to boil, put the fire off.
-
Pour your spread in a glass jar and refrigerate for 4 hours before eating.
Recipe Notes
Macadella keeps well in the fridge for 3 to 4 weeks, but it won’t last that long!