Nutella (Sugar-Free and Vegan)

This recipe is Vegan – Vegetarian – Gluten Free – Dairy Free – Egg Free – Paleo – Keto and Diabetic Friendly.

I have 3 versions of this recipe and all three of them are equally delicious. I will include them all in sections down below and you can decide for yourself which is your favourite.

• You will need a blender or food processor for this recipe.

Option 1: Sugar Free Nutella

Ingredients:
1 1/2 Cup (200g) – Blanched Hazelnuts
3 Tbsp. (21g) – Cocoa Powder, unsweetened
3 Tbsp. (30g) – Powdered Sugar (I use Erythritol or Xylitol)
1 Tbsp. (15ml) – Coconut Oil, melted
1 Tsp (5ml) – Vanilla Essence
Pinch of Salt

Option 2: Chocolate Nutella

Ingredients:
1 1/2 Cup (200g) – Blanched Hazelnuts
100g – Chocolate of your choice, melted
1 Tbsp. (15ml) – Coconut Oil, melted
1 Tsp (5ml) – Vanilla Essence
Pinch of Salt

: Nutella (Sugar-Free and Vegan)

Option 3: Best of Both Nutella

Ingredients:
1 1/2 Cup (200g) – Blanched Hazelnuts
3 Tbsp. (21g) – Cocoa Powder, unsweetened
3 Tbsp. (30g) – Powdered Sugar (I use Erythritol or Xylitol)
1 Tbsp. (15ml) – Coconut Oil, melted
1 Tsp (5ml) – Vanilla Essence
50-75g – Chocolate of your choice, melted
Pinch of Salt

Method:
• Preheat your oven at 180˚C/350˚F.
• Line a baking tray with parchment paper and spread the hazelnuts evenly across. Roast the hazelnuts for about 12 minutes.
• Let them cool then add the roasted hazelnuts into your blender and blend them as smooth as possible. You might have to scrape the sides of the blender to assist with the blending process. (The time it takes to blend it smooth will depend on the quality of the blender you use. Approx. 3 to 10 minutes).
• Once the nuts are smooth, add all the other ingredients and blend until everything is incorporated.
• Add the Nutella into an airtight glass container and store at room temperature, however it can also been store in the fridge. (With options 2 and 3 the chocolate will cause the Nutella to harden in the fridge so I suggest to keep these at room temperature).
• It should last a week, although mine is always finished within a few days so I never got to time the Nutella properly.
• Enjoy.

Makes about 1 Cup of Nutella.

Notes:
• Do NOT add maple syrup or honey, if not blended carefully it causes the oil to separate in the Nutella leaving you with a hot mess and food for the dustbin. I strongly advise you to skip these sweeteners.