This homemade alternative hazelnut chocolate spread is totally guilt free due to our zero calorie Stevia Erylite sugar replacer. It tastes amazing and is very versatile. You can spread it on some rye toast, coconut pancakes, as a dip for apples, on top of porridge or use as icing on cupcakes.
Sugar Free Hazelnut Chocolate Spread
- 200g Hazelnuts
- 50g Stevia Erylite
- 4 tbsp Coconut Oil (melted)
- 20g Raw Cacao Powder
Place the hazelnuts on a baking sheet and bake in the oven at 180 C’ for 7 minutes. When the nuts are done pour them on a flat laid out tea towel, then fold it in half and rub the nuts between the towel to remove the skins. Don’t worry if all the skins don’t come off – they can be stubborn little buggers sometime.
Give the Stevia a quick blitz (2sec) in a Nutribullett. Any other food processor works too, the speed of the process will vary depending on the power of the machine. Stevia can leave a bit of grittiness behind when in raw cooking.
Pop in the peeled hazelnuts and whizz until it develops a spread-like texture.
Then add the melted Coconut Oil and the Cacao Powder and continue whizzing until all well blended.
Keep it in a sealed container for up to a month.