5.0 from 12 votes
Refined Sugar-Free Nutella Spread
Guilt free Nutella! Enjoy it by the spoonful. Its rich and creamy. Its full of so much chocolate and hazelnut flavour...you won't want store bought Nutella ever again!
Prep Time
15 mins
Total Time
15 mins
Servings: 32 serves (1 tablespoon per serve)
Calories: 77 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 2 cups hazelnuts blanched and skin off or Organic
- ⅔ cup coconut sugar or sugar of choice, adjust to your taste
- 2 tablespoons hazelnut oil or any vegetable oil
- ½ cup milk of choice - I used reduced fat milk, but both almond milk or coconut milk work
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1 pinch salt
Instructions
- Preheat your oven to 176℃ | 350℉. Spread the hazelnuts (both skinless or Organic) onto a baking tray in an even layer and roast for 10-15 minutes, or until fragrant and beginning to turn golden in colour. (You will smell a beautiful nuttiness coming out of your oven door.)
- When toasted, remove and place them on an old towel (if peeling. Skip this step if using already peeled Hazelnuts). Allow to cool for a couple of minutes; rub hazelnuts onto the towel until skins have been removed (this takes about 5-10 minutes). Transfer the skinless hazelnuts into your food processor bowl.
- Process until the hazelnuts release their natural oils, while scraping down the sides of the bowl in between processing if needed, until they form a paste. (They will form a floured texture first, then lump together, and finally a paste. Don't worry if this happens, it's normal! Keep processing!)
- Add the coconut sugar, hazelnut oil, milk, cocoa powder, vanilla and salt. Process again for a further 5 minutes, or until the heat of the hazelnuts softened the coconut sugar, and the spread is smooth and glossy.
- Transfer to a jar with a tight-fitting lid (or an airtight container), and allow to cool for 5 minutes before sealing. Can be stored in the refrigerator for a month.
Cup of Yum
Notes
- This recipe makes just over 2 cups of spread.
- This recipe makes just over 2 cups of spread.
- The spread with be smooth and creamy after processing, but will thicken only slightly in the refrigerator.
- The spread with be smooth and creamy after processing, but will thicken only slightly in the refrigerator.
- Nutrition calculated as 1 tablespoon per serve, 32 serves in total.
Nutrition Information
Calories
77kcal
(4%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
0.5mg
(0%)
Sodium
3mg
(0%)
Potassium
64mg
(2%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
8IU
(0%)
Vitamin C
0.5mg
(1%)
Calcium
14mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 32serves (1 tablespoon per serve)
Amount Per Serving
Calories 77
% Daily Value*
| Calories | 77kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 0.5mg | 0% |
| Sodium | 3mg | 0% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 8IU | 0% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.