Low Sugar Vegan Brazil Nut & Milk Chocolate spread 190g
£5.90
Inspired by dark chocolate-coated brazils, this butter is seriously decadent. A grown-up and more nutrient-dense alternative to that well-known chocolate-hazelnut spread, this version is gently sweetened with erythritol & stevia.
Dairy-free • Soy-free • Gluten-free • Wheat free • Palm oil free • High fibre • Low sugar
Our lowest sugar product (just 1.7% sugar!)
What’s not to LOVE?
Out of stock
Description
A sweet and creamy blend of toasted brazil nuts and LOVENUTTY’s own vegan low sugar chocolate alternative. Use as a healthier and more nutrient dense alternative to the well-known chocolate-hazelnut spread – try it on fresh bread or warm toast.
Ingredients: BRAZIL NUTS 71%, LoveNutty vegan chocolate alternative 29% (rice powder, cocoa butter, cocoa mass, steviol glycosides-based table-top sweetener (bulking agent: erythritol, steviol glycosides 0.75%, natural flavouring), sweetener: erythritol, natural vanilla flavouring, pink Himalayan salt.
Allergen advice: Made using equipment that handles ALMONDS, CASHEWS, HAZELNUTS, PEANUTS, PECANS, COCONUT, SESAME and PUMPKIN seeds.
| Nutritional information | per 100g |
| kJ/kcal | 2605/495 |
| Fat | 59.2g |
| of which saturates | 21.1g |
| Carbohydrate | 16.6g |
| of which sugars | 1.7g |
| Fibre | 6.4g |
| Protein | 11.6g |
| Salt | 0.04g |
What can I do with it?
Use as you would chocolate-hazelnut spread – serve on warm toast, pancakes or rice cakes – or melted as an luxuriant chocolate sauce. Particularly delicious sliced peach or strawberry…
Endlessly versatile: to smoothies, porridge, fruit bowl, use in cakes and biscuits! See recipes here.
Storage: store in a cool, dark place. Consume within 1 month of opening.
Additional information
| Weight | 190 g |
|---|---|
| Dimensions | 65 × 65 × 100 mm |
Anouchka Towner-coston –
I can honestly say that this is the best chocolate, brazil nut butter, i have ever tasted. Delicious on rice cakes or slices of apple as a great nutritious snack. Children love it.
Sian Lewis, PhD –
Thank you so much, Anouchka! 🙂