A healthy fall alternative to the classic chocolate spread spread, without sugars or nuts! (Home Made food)
Commercial chocolate creams are far from healthy for children (and adults). They have a very low percentage of hazelnuts and a high amount of sugar and poor quality fats, as well as many other additives.
The good news is that there are many ways to make an alternative, healthier version at home! I like to prepare it with toasted hazelnuts, pure cocoa and dates to sweeten it. (Home Made food)
In my cooking workshops, it is a recipe that I teach very frequently, since it is delicious and very easy and quick to prepare. However, recently and repeatedly, I have come across mothers and fathers who ask me for an alternative without nuts because their children suffer from allergies to these foods. That is when I decided to create another recipe to offer to these families.
I tried many different combinations, with banana, with avocado, with pumpkin… but this one that I share with you today is, without a doubt, the one I like the most: with sweet potato!
The sweet potato is a tuber rich in complex carbohydrates, but also simple, natural sugars that give it its characteristic sweet flavor. Hence, it is an ideal alternative to prepare chocolate spread. In addition, the sweet potato is rich in beta carotene (pro-vitamin A) and vitamins C, E and B9.
This tuber in itself will already give us part of the sweetness of the recipe. However, to counteract the bitterness of pure cocoa we must add some other sweetener.
The best option for this recipe is Medjool dates, which will naturally give us sweetness without interfering much with the flavor of the recipe. However, if your children are allergic to nuts, you should watch out for traces, since many dates may have been in contact with these foods.
If you find dates without traces of dried fruit or you make sure they can eat them, perfect! But if not, you’d better choose another sweetener such as erythritol, raw honey or coconut sugar.
180 g roasted sweet potato
150 ml of vegetable drink
20 g of pure cocoa
3 Medjool dates (or another sweetener if you can’t find dates without traces of nuts) *
1 teaspoon vanilla
- As a substitute for dates you can add about 30 g of erythritol, coconut sugar or raw honey.
Blend all the ingredients until you get a smooth spreadable cream.
You can roast the sweet potato in the oven for 30-35 minutes at 180ºC, until it is tender. Then, I recommend that you let it cool completely before preparing the boniatella.