*This Chocolate Hazelnut Spread is free of gluten, dairy, refined sugars and makes the perfect clean alternative to Nutella.
Nutella on toast is the most frequently requested breakfast in our home. I used to buy vats of it at Costco and sneak a gratuitous spoonful on anything that could be deemed ‘nutella-appropriate’. So, apples, crackers, ice cream, muffins, banana bread, empty spoons, bare hands….you get the idea.
Turns out Nutella is so packed full of refined sugars it would make your head spin. So after coming to this realization (not that it wasn’t obvious), I did what I always do.
I made it nutritious and brought it’s glycemic index waaaaay down. All the way down to China town.
I think this ‘nutella’ or, uh, Chocolate Hazelnut Spread is every bit as good as what it was modeled after. The most noticeable difference? It’s void of that cloyingly sweet aftertaste that you get with refined sugar.
This version is made by roasting raw hazelnuts, rubbing their skin off, and then blending them into a silky smooth hazelnut butter (I used my beloved Vitamix
, of course).
After the hazelnut butter is smooth and liquid-y, you add in raw cacao powder, coconut palm sugar, vanilla, and coconut oil. You blend again until smooth. You’re mixture may seize up at this point and become somewhat solid – don’t panic! You just keep on blending while adding water, one tablespoon at a time, and eventually the mixture will turn into a gorgeous, drizzle-y chocolate wonder.
You can add a few tablespoons of maple syrup at this point, to taste. I added 2 tablespoons and found the sweetness to be spot on, but I like things a little less sweet than most, so you may want to add a little bit more than that.
Store this liquid gold in the fridge for several weeks…if it lasts that long.
Looking for more refined sugar-free sweets? I can help:
- 10 ounces Hazelnuts
- ⅔ cup Coconut Palm Sugar
- ¼ cup Raw Cacao Powder
- 2 teaspoons Vanilla extract
- ¼ teaspoon Sea Salt
- 1½ tablespoons Coconut Oil
- 14 tablespoons Water
- 2 tablespoons + Maple Syrup
- Preheat your oven to 350 degrees. Lay the hazelnuts in a single layer on a baking sheet. Roast on the top rack of the oven for 15-20 minutes, or until the skins start to crack.
- Remove from the oven and cool slightly. Place the hazelnuts on a dish towel and rub them until their skins come off (the skins may not come off completely - this is just fine).
- Place the hazelnuts in a high speed blender and blend them for several minutes, until they turn into a smooth butter (this is where you'll want to get the butter as smooth as possible).
- Add the coconut plam sugar, cacao powder, vanilla, salt, and coconut oil to the blender and blend until well combined. *Note that your mixture could seize up into a firm mass at this point. Don't worry. Keep blending it for several minutes, adding 1 tablespoon of water at a time (I didn't need to add more than 14 tablespoons to get the consistency I wanted) and it should become smooth and creamy again. Once you reach your desired consistency (add as much or little water as you need), blend in the maple syrup. Taste and add more syrup if a sweeter spread is desired.
- Spoon the mixture into an airtight container and store in the fridge.
- Will keep for several weeks.