Sugar-free Nutella
Real hazelnuts, no palm oil and no refined sugar. This homemade Nutella is kid-approved, farmers-market-tested, and very easy to over-spoon.
Ingredients
- 150 g whole hazelnuts or hazelnut butter
- 150 g dates pitted
- 60 g maple syrup
- 2 tsp Vanilla essence
- 3 tbsp Coconut oil melted
- 30 g Cacao powder unsweetened
- 3 tbsp boiling water
Instructions
If you use whole hazelnuts
- Roast your hazelnuts at about 200 C for about 15 min. (That is my oven, keep an eye on them, because you don't want them to burn, just golden with the skins cracked)
- Rub the skin off between 2 tea towel, I found, worked best. and blend them in a food processor until they turn into a wet paste
If you use hazelnut butter start here by adding it to the blender
- add the dates, maple syrup, vanilla essence and coconut oil and blend
- It'll be quiet thick, so add the boiling water one tbsp at the time until you get the consistency you like (I find 3 is good)
Notes
- Storage: Keep it in the fridge in a sterilized, sealed jar and use a clean, dry spoon each time. Without sugar to help preserve it, this version keeps for [X weeks]. If you’re making a big batch, fill small jars and keep the spare ones sealed until you need them.
- Hazelnut butter shortcut: If you use ready-made hazelnut butter, look for one that is 100% hazelnuts, with no added oils or sugar.
- Chocolate: Use [unsweetened cocoa / 100% chocolate / a sugar-free dark chocolate], because regular dark chocolate contains sugar.
- Texture: It will be firmer straight from the fridge, so let it sit at room temperature for a few minutes before spreading. A little oil on top is normal. Just stir it back in.
- Allergy warning: Contains hazelnuts. Please check with other parents before sharing with kids who aren’t your own.