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Macadella – a Low Fodmap version of Nutella, made with macadamia nuts instead of the more traditional hazelnuts.

Course Dessert
Cuisine Italian
Keyword chocolate, low FODMAP, macadamia, Nutella, Spread
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 cups
Author Manuela Zangara


  • 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


  1. 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.

  2. In a small pot, mix together the sifted cocoa powder and milk. Put it on the fire and stir until mixed.

  3. Add the macadamia nut paste and vanilla extract and whisk well.

  4. Stir in the vegetable oil, and mix until well combined.
  5. Cook for a couple of minutes on low, always whisking.
  6. Just before it starts to boil, put the fire off.
  7. 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!