Chocolate Hazelnut Spread (aka Homemade Nutella)
This Chocolate Hazelnut Spread is not only reminiscent of the popular nutella, it’s even better, if I dare say so. It has a rich hazelnut flavour thanks to fresh roasted hazelnut butter and a deep dark chocolate flavour from the raw cacao powder. It’s completely sugar free, but sweetened to perfection thanks to powdered erythritol that adds the right sweetness and texture. It’s thick and creamy and spreadable, but can be made a little more runny for drizzling, by adding some melted coconut oil to it.
Start with raw hazelnuts, then roast them and process them into a creamy hazelnut butter before turning them into a sweet chocolatey spread. If you already have hazelnut butter on hand, the process is even faster and you can have instant homemade nutella in the time it takes to measure and whiz 3 ingredients together in a food proccessor or blender.
Spread it on your favourite sourdough bread, crackers or use it as a pancake/crepe topping or fresh fruit dip.
Sugar Free 3 Ingredient Chocolate Hazelnut Spread (aka Homemade Nutella)
Author Nissrine Boufawaz @ HolisticNiss.com
- Time 30 minutes
- Difficulty Easy
- Servings
- Diet vegan
- Category Dessert, Snack, Condiment
Ingredients:
- 200 g Raw Hazelnuts
- 3 Tbsp Raw Cacao Powder
- 1-2 Tbsp Powdered Erythritol
- Pinch of Fine Sea Salt and/or Vanilla Powder
Method:
- Preheat oven to 160 °C and spread hazelnuts in a single layer on a baking sheet.
- Place in the oven on the center rack and roast for 12 - 15 minutes,or until fragrant and shiny, making sure not to burn them.
- Remove the hazelnuts from the oven and transfer them onto a clean kitchen towel or cheesecloth, being careful not to burn yourself.
- Remove as much of skin as possible with the help of the kitchen towel, by rubbing it against the hazelnuts. One easy way to do this is by wrapping them up in a bundle, holding it up with one hand, and using the other hand to squeeze the bottom, rubbing the hazelnuts against the towel and each other a few times.
- Place the roasted hazelnuts in a food processor and run on high speed until smooth and creamy, stopping to scrape the sides as needed. This could take upwards of 10 minutes, depending on your food processor.
- Once the hazelnut butter is perfectly creamy and runny, add the raw cacao powder, 1 tablespoon of erythritol and a pinch of fine sea salt and/or vanilla powder and process until well mixed and smooth. Taste and add the extra tablespoon of erythritol if you want it thicker and sweeter.
- Transfer to a jar with a tight fitting lid and store it at room temperature for up to 2 weeks or in the refrigerator if you plan to keep it longer.
- Enjoy it on crackers, sourdough, pancakes, waffles or straight out of the jar with a spoon if I'm truly being honest with myself.
