SUGAR FREE NUTELLA

This sugar-free sweet recipe is adapted  from the ‘I Quit Sugar’ cookbook. A healthy take on the super processed Australian childhood staple Nutella. I remember coming home after a few particularly tough high-school days and eating Nutella with a sizeable tablespoon right out of the jar. Either my very observant mother never noticed or just let me indulge in this unhealthy habit as she knew I was going through tough teenage years. This Nutella addiction did cease as I got older and now makes me sick to think of it, however I am certainly not immune to chocolate cravings nowadays! This sugar-free chocolate condiment has been a lifesaver in my fridge, as it satisfies my sugar cravings by spreading itself over just a couple rice/corn thins. If you want the spread to have more of a sauce consistency, add a splash more coconut milk in the processing stage. You’ll never want to eat store-bought Nutella again!

INGREDIENTS

• 2 cups hazelnuts
• 1/2 cup (125ml) unsweetened almond milk
• 2 teaspoons pure vanilla extract
• 3 heaped tablespoons raw cacao powder
• 2 tablespoons maple syrup

COOKING 

1. Preheat a fan-forced oven to 180 degrees celsius and line a medium baking tray with baking paper. Roast the hazelnuts in the tray on a single layer for 10 minutes or until browned. Remove from heat and leave to cool for a few minutes, then rub off the hazelnut skin as it can be bitter (You do not have to be too meticulous with this). 

2. Place the roasted nuts in a food processor and process until smooth (you will need to scrape the edges of the processor a few times to make sure the nuts grind evenly). Pour the milk, vanilla, the cacao and the syrup into the processor and process until well combined. Leave in the refrigerator for several weeks. 

Makes  / approx 1 1/2 cups 

Total Cooking time / 20 minutes maximum

x Emily