Healthier Hazelnut Chocolate Spread

Try my copy-cat Nutella that is a delicious blend of chocolate and hazelnuts. Virtually sugar free and easy to make. You need a food processor or high speed blender to successfully make this recipe.

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Course: Breakfast, Snack

Cuisine: American

Keyword: hazelnut spread, nutella

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 124kcal

Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

1 Oven
1 large baking tray
1 food processor or high speed blender (like a Vitamix)

Ingredients

2 cups raw unsalted hazelnuts
1 tbsp vanilla
1/4 cup cocoa powder
1/3 cup monk fruit sweetener
1/4 tsp sea salt
1/2 cup cream or any milk or non-dairy milk

Instructions

Preheat the oven to 350 F.
Roast hazelnuts on a large baking sheet for about 15 minutes. Nuts should be lightly browned.
Use a clean dish towel to rub the skins off the nuts. Don't worry if you don't get all of them!
Add hazelnuts to food processor or high speed blender and process until a smooth paste forms. This can take several minutes. So be patient! You will need to scrape the sides several times with both methods.
I have an older food processor and it took about 7 minutes of continuous processing to make my hazelnuts look like peanut butter.
Add the other ingredients and process again until mixed in.
Add 1 more tbsp of milk at a time if you want to make it a little creamier.
Transfer to a mason jar or container with a secure lid.
Store in the refrigerator.

Notes

Spread on fruit, gluten free toast or with a spoon right out of the jar!

** Be sure to store this hazelnut spread in the refrigerator for up to 2 weeks. Because there are no preservatives it can't be stored in the cupboard like Nutella.

This hazelnut spread freezes well.

Substitute 1 cup of sugar free chocolate chips for 1/3 cup cocoa powder.

Use any type of milk. Dairy or non-dairy milk will work.

Nutrition