I love to watch Giada DeLaurentiis on Everyday Italian, even though she cooks a lot of pasta. I mentally try to de-carb her recipes, too. She uses Nutella a lot, which is a hazelnut chocolate spread. I've seen a sugar-free version at netrition.com, but it has that evil, nasty maltitol in it. So, I decided to see if I could make something similar.

I used the grinder part of my stick blender, put in some hazelnut meal and a pat of butter, ground it finer, and then added a little Walden's sf chocolate syrup, and ground it some more. It was actually thicker and grainier than what Nutella looks like on tv, but it tasted really good. We put it on the Scandinavian crispbread, and it sure made a good snack.

I will continue to experiment with this, and see if I can get a smoother, creamier texture. I might try it with almond meal, or peanut butter. Or, even hazelnut butter! Ooh ooh, or macadamia nut butter!!

Actually, it reminds me of what my mama used to make. She'd make a chocolate peanut butter frosting, and put it between graham crackers. It was one of my absolute favorites. Now, if someone can just come up with a low carb graham cracker.......

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Nita

Nita, that sounds really neat! You could just use some hazelnuts and your choc syrup or cocoa powder with sweeteners of choice.

I've got a cracker recipe that you can use as a sub for grahams in Extreme Lo-Carb Cuisine. If you don't have it, I can post the recipe.

Bless you for this, Nita. I bought a jar of the sugar free Nutella a few years ago, and that stuff is just PURE EVIL! Even a tiny taste would make my stomach act up, but it was so delicious that I couldn't stay out of it!

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Katie
275/238/150
Restarted 01/08/2007
37 pounds lost!
http://justanotherfatgirl.blogspot.com