Name: Sugar-free homemade chocolate hazelnut spread
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 1/2 cup (210g) roasted hazelnuts, skins removed; 1/4 cup (25g) cacao powder; 1/4 teaspoon sea salt flakes; 1/2 cup (125ml) unsweetened almond milk; 1/3 cup (80ml) pure maple syrup; 1 tablespoon vanilla extract; 1 tablespoon virgin coconut oil

Sugar-free homemade chocolate hazelnut spread

This rich chocolately nutty spread has all the flavour of commercially made versions minus the refined sugar and nasties.

Makes 2

Prep

10M

Cook

Total

15M

Ingredients

1 1/2 cup (210g) roasted hazelnuts, skins removed

1/4 cup (25g) cacao powder

1/4 teaspoon sea salt flakes

1/2 cup (125ml) unsweetened almond milk

1/3 cup (80ml) pure maple syrup

1 tablespoon vanilla extract

1 tablespoon virgin coconut oil

Method

1.Blend ingredients about 5 minutes, scraping down the sides occasionally, until smooth.

2.Spoon spread into a small airtight container.

Use as a filling for cakes or cookies, or spread onto bread. To roast and peel your own hazelnuts, spread nuts on an oven tray and roast at 180°C for 8 minutes or until golden. Rub warm hazelnuts in a clean tea towel to remove skins; cool.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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