I love hazelnut spread. Nutella is one of my favorite indulgences. It’s creamy, salty, sweet and… heavenly.
What I don’t love is how much it costs, and how it tends to stick to my waistline. Its delicious, but I’ve been trying to cut out sugar whenever I can for myself and for my son.
I knew I could make my own hazelnut spread- but I had no idea how easy it is to make, without any sugar or dairy- and still taste just as good as the fancy stuff.
I am always going to make it this way- it is fresh, delicious and so easy. It’s perfect on toast (we LOVE Udi’s gluten free bread), or just on strawberries and blueberries as a delicious dessert.
package roasted hazlenuts
pinch sea salt
1/2 cup agave syrup
2 tbsp coconut crystals (or 2 tbsp sugar or brown sugar if you are not on a sugar free diet or cannot find coconut crystals)
2tbsp cocoa powder
(1 tbsp coconut oil, optional)
The nitty gritty: you’re pretty much just going to dump everything in your blender. I like to put the hazelnuts in first. I also recommend using a food processor if you don’t own a vitamix blender- or any heavy duty blender with a stir stick.
Use your stir stick to move around the blender and be sure all of the nuts are evenly chopped and smooth.
If the nuts aren’t oily enough, add a tablespoon of coconut oil.
If your spread is a bit oily, you can drain off any excess oil- but I like to keep it in and stir it around in the jar you keep it in.
Since there is no dairy, this spread does;t need to be refrigerated- but should be consumed in under a week and kept in an airtight container as it doesn’t contain any preservatives.
Place the spread in a mason jar with a lovely ribbon to give these as a gift- or go on ahead and eat it straight out of the jar with a spoon (no judging)!
If you’re looking for another delicious dessert you can make with this addictive spread, check out my my grain-free donut holes with Hazlenut glaze!