Crunchyx Nut Nougat spread, without addition of sugar, matiltol, soy and palm fat (300 ml)

After we had a few attempts to add a low-sugar nut nougat cream from England, Spain and Greece to our shops prtfolio, but none of the products really convinced us, we tried last spring to make a low-carb version of this breakfast spread, which is indispensable for many to develop.

Since we naturally aspired to only use the best ingredients and to do without palm fat, as well as maltitol, which is not well tolerated by many and also not insulin-neutral, and all highly processed and artificial additives, it was not easy. The hardest part was getting the supremely creamy consistency from market leader Nutella. Without this creaminess, a nut nougat cream is only half as much fun!

The breakthrough came around Christmas, when we tried the wonderful cold-pressed rapeseed oil from our supplier for rapeseed and flaxseed flour. The slightly nutty hint of rapeseed blended perfectly into the taste composition. And brought the desired creaminess. Quite apart from the fantastic composition of the fatty acids. Of the usual cooking oils, rapeseed oil has the lowest proportion of saturated fatty acids and, according to the German Society for Nutrition, is "the cooking oil of choice".

this is how we left the beaten path of the food industry. Instead of palm fat, lots of water and lots of soy emulsifiers, the Cruchyc nut nougt cream contains the best oils and natural cocoa butter.

But I also believe that we can be proud of our other ingredients: instead of maltitol, we only use the natural sugar substitute erythritol. Instead of palm fat, we use our untreated and deodorized cocoa butter from Ecuador. The hazelnut cream is also completely untreated, i.e. it is extremely finely ground hazelnuts and comes from a manufacturer in Turkey. Flavors extracted from real vanilla beans are used instead of artificial vanilin. And our customers also know and appreciate the last two ingredients: cream powder and cocoa fibres.

The production then had to be set up according to the recipe. We are now pleased to be able to present you with the first batch and are looking forward to your (taste) feedback.

In any case, we have this low-sugar delicacy on every breakfast table. My wife is particularly pleased to be able to feast uninhibitedly without having to worry about the unpleasant consequences of too much maltitol.

PS.: Our nut nougat cream still has one blemish. When cooling many glasses next to each other, it took a little longer for the glasses in the middle to set. During this time, a little cocoa butter was able to settle. We hope that this small deviation in appearance does not bother you too much and are working intensively on a solution. You can simply eat the thin white layer of cocoa butter with it or stir it up once.

INFO:

Nut nougat cream with no added sugar and sweetener
(contains naturally less than 3% sugar)

Country of origin: Germany

Ingredients: cold-pressed unrefined rapeseed oil, sweeteners: erythritol, stevia glycosides, cream powder (milk), undeodorized cocoa butter, hazelnut paste, cocoa fibers, natural vanilla flavor

• No added sugar, no palm oil, no maltitol
• Low sugar content, low proportion of usable carbohydrates, high in fiber
• Higher proportion of unsaturated fatty acids

May have a laxative effect if consumed to excess.

Storr dry at 15-20° C