Sugar-free chocolate hazelnut butter



Chocolate-hazelnut butter is one of those nostalgic foods with a cult-like following. While I was doing some research for this recipe, I discovered, the classic version (you know the one) contains a whopping 21 grams of added sugar per serving... that's double the amount of sugar in a can of cola. How this came to be considered a children's breakfast food is beyond me... But that's a topic for another blog post! Back to the butter. I'm happy to be able to bring you this sugar-free, dairy-free version of everyone's favourite chocolate hazelnut butter. I sweetened it with Better Stevia by NOW! I'm fascinated with stevia lately. Stevia is a plant which leaves have a sweet flavour. It's calorie free, and low-glycemic. Thank you to NOW and Vista Magazine Canada for gifting this to me!


This recipe is vegan, gluten free, and refined sugar free.

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Yields 1 1/3 cup

Ready in 25 minutes + overnight

Ingredients


2 cups whole hazelnuts, roasted

1/4 cup unsweetened cocoa powder

2 tablespoons cacao butter, melted

2 tablespoons coconut oil, melted

1/4-1/2 teaspoon NOW Better Stevia powder

1/2 teaspoon salt


Instructions

  1. Roast hazelnuts at 350 F for 10 minutes. Set aside until cooled

  2. Peel skin off the hazelnuts. This is optional, but the skins can have a bitter flavour, so I like to try to take at least half off.

  3. In a food processor, combine all ingredients and blend until smooth. Start with 1/4 teaspoon of stevia, and if you desire more sweetness, add an extra 1/8 teaspoon at a time until you are satisfied.

  4. Pour butter into a jar and refrigerate overnight

Remember

  • An easy way to take off the hazelnut skins, is to rub the roasted and cooled hazelnuts between clean hands, and the skins will flake off

  • Store tightly sealed in the refrigerator for up to two weeks

Disclaimer


This recipe was made in collaboration with NOW and Vista Magazine Canada. All opinions are my own!

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