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.
If you make this recipe and want to show off on IG, you can tag me, @gardentotableblog.ca!
Yields 1 1/3 cup
Ready in 25 minutes + overnight
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
Roast hazelnuts at 350 F for 10 minutes. Set aside until cooled
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.
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.
Pour butter into a jar and refrigerate overnight
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