Homemade Nutella Chocolate Spread Sugar free
2 cup raw hazelnuts
6 tablespoons unsweetened cocoa powder
4 tablespoons Erythritol
1/4 cup Coconut oil melted
1/2 teaspoon hazelnut extract – optional
Preheat oven to 320F (160C)
Spread the hazelnuts on a baking sheet and roast the hazelnuts for 8-10 minutes, until the skin starts to peel off and the hazelnut are fragrant.
Place the hazelnuts into a clean towel and shake/rub them to peel off the nuts’ skin.
Transfer the skinless roasted hazelnuts into a food processor and process on high speed for 3-5 minutes, time depends on your food processor speed.
Stop the food processor every minutes, scrape down the sides of the bowl with a spatula and process again until it turns into a liquid hazelnut butter.
Stop the food processor every minute, scrape down the sides of the bowl with a spatula and process again until it turns into a liquid hazelnut butter.
Add the unsweetened cocoa powder, sweetener, coconut oil and hazelnut extract.
Blend for about 1 minute to combine all the ingredients together and create a smooth consistent chocolate spread
Transfer to a glass jar, and store in the refrigerator for one hour to thicken.
NET CARBS 3.2g