Have a sweet tooth that wakes up when you do? Try this easy low FODMAP chocolate hazelnut spread!

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Preheat your oven to 350 degrees and bake your hazelnuts on a cookie sheet for 10 – 15minutes (or until the hazelnuts are golden brown). If your hazelnuts came with their outer skins on, stick them in a clean tea towel and rub them inbetween your hands to flake it off.
Warm up the milk in a small pan, then add the chocolate. Whisk the milk until all of the chocolate has melted.
Stick the hazelnuts and brown sugar into a food processor or a strong blender and pulverise them into crumbs.
With the motor running (if you can), add the oil to the mixture. Followed by the warm milk/chocolate mixture. Blend until it makes a smooth paste. Store spread in the fridge in an airtight container for up to one week. (*If you need to turn the your food processor off between additions, add the liquids in small batches and mix thoroughly inbetween additions so everything blends together evenly).

Recommended low FODMAP serving size – 3 tbsp per sitting

Store spread in an airtight container in the fridge for up to 1 week

Make sure you get off as much of the hazelnut skins as you can! Too much skin will create a gritty texture and throw off the taste of the spread

Keywords: chocolate spread, chocolate hazelnut spread, hazelnut spread