Chocolate and Hazelnut Spread - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Annie Rigg
A grown-up version of a childhood favorite, this is delicious when spread thickly onto toast, inbetween cake layers, or when sandwiched in the middle of cookies—or if no—one's looking straight from the jar with a big spoon…
Ingredients
- 1/2 cup blanched hazelnuts
- 3 1/2 oz (100g) dark chocolate (72% cacao), chopped
- 1/3 cup and 2 tablespoons sweetened condensed milk
- 1-2 tablespoons hazelnut oil
- Pinch of salt
- 3-4 tablespoons hot water
Instructions
- Preheat the oven to 350 °F (180 °C). Turn the hazelnuts out onto a baking sheet and toast in the preheated oven for about 5-7 minutes, until pale golden. Remove the nuts from the oven and cool slightly. Put the warm hazelnuts into a food processor and chop until they become an almost smooth paste.
- Gently melt the chocolate, condensed milk, and hazelnut oil in a small saucepan over low heat. Stir until smooth and add to the hazelnut paste in the food processor. Add a pinch of salt and blend, then add the hot water and blend again until the mixture has a thick, spreadable consistency.
- Spoon into a pretty sterilized jar and let cool. Cover with a lid and label when cold.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Nuts.
Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.
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