Food & Wine
Sugar-free hazelnut chocolate spread
This hazelnut chocolate spread from Carolyn Hartz's Sugar Free Baking cookbook is so easy to make (and tastes a lot better than store-bought options).
Ingredients:
- 300g raw hazelnuts
- 180g natural sweetener
- 50g cacao powder or good quality
- Cocoa
- 1/4 tsp salt
- 40ml coconut oil, melted
Method:
- To begin, preheat oven to 180°C/160°C fan-forced.
- Spread the hazelnuts evenly over a baking tray and roast for 10 minutes, shaking the tray after five minutes so they roast evenly, until lightly browned.
- Place toasted hazelnuts on a clean tea towel or cloth.
- Rub in the towel to remove as much of the skins as possible.
- Transfer the hazelnuts to a food processor and process until finely ground.
- Add the natural sweetener, cacao, salt, and coconut oil and process until smooth and
- creamy. Spoon into a clean airtight container or jar.
- Keep refrigerated.
Mmm, doesn’t that sound delicious?
Recipe and image courtesy of Carolyn Hartz's Sugar Free Baking cookbook.
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