No-added-sugar hazelnut and carob cream

Carob flour is an ideal substitute for cocoa and chocolate powder, as it can be used in all the same preparations. But the best part is that, unlike cocoa, which contains caffeine and theobromine, carob contains no stimulants, which makes it perfect for children and for people with insomnia, hyperactivity or caffeine sensitivity.

This hazelnut and carob spread is a healthy and sustainable alternative to conventional chocolate spread. Not only is it dairy-free and free of added sugar, but its second main ingredient, carob, is a legume grown in Mediterranean climates, so it doesn't need to be transported as far or as expensively as cocoa, which is also why it is cheaper.

Another point in carob's favour is that it contains hardly any fat, it is rich in tryptophan (which makes the brain release serotonin) and its flavour is not bitter but slightly sweet, so we can make a hazelnut spread without adding much sweetener, since carob is already naturally sweet.

As for the characteristics of this delicious spread, its texture is smooth, rich and full-bodied, and its flavour is intense and sweet, with caramel notes of toasted hazelnuts.

It is also worth highlighting that this recipe is made without added sugar: instead, it contains date syrup, a healthier and more nutritious alternative that also makes it even more luscious.

Thanks to its wholesome ingredients, this hazelnut and carob spread provides protein, fibre, beta-carotene, phytosterols, carbohydrates, proanthocyanidins, tryptophan, lecithin, isoflavones, omega-3, omega-6 and omega-9 fatty acids, vitamins C, E, K and B-group vitamins (B1, B2, B3, B5, B6 and B9 or folic acid), calcium, copper, phosphorus, iron, magnesium, manganese, potassium, selenium, silicon, sodium, iodine and zinc.