Decadent-Tasting Refined Sugar-Free Hazelnut Spread: Better than Nutella!
This refined sugar-free hazelnut spread is a healthier, homemade alternative to Nutella! Made with roasted hazelnuts, naturally sweet carob, almond milk, and maple syrup, it delivers a rich, chocolatey flavour without refined sugars and oils. Perfect for spreading on toast, drizzling over fruit, or adding to smoothies, this easy-to-make spread is vegan, wholesome, and irresistibly creamy!
Equipment
- Vitamix or another high-speed blender
Ingredients
- 2 cups hazelnuts raw or roasted
- 3 tbsps roasted carob powder
- 6 tbsps maple syrup
- ½ tsp vanilla extract
- ¼ tsp salt
- ½ cup unsweetened almond milk
Instructions
- Roast raw hazelnuts for 7 minutes at 375 F. This step can be skipped if using roasted hazelnuts.
- Add roasted hazelnuts to the Vitamix. Blend until hazelnut butter is achieved. This may take several minutes and require scraping down the sides.
- Add roasted carob powder, maple syrup, vanilla extract, salt, and almond milk to the blender. Blend until smooth and creamy.
- Transfer the hazelnut spread to two 8 oz jam jars and store in the fridge for up to 2 weeks.
Notes
- It is necessary to use roasted hazelnuts to achieve a smooth hazelnut spread.
- If carob is not available, cocoa can be substituted 1:1.
- Maple syrup can be substituted with honey, agave syrup, or date syrup.
- Almond milk can be substituted with other non-dairy milks such as cashew or oat.
- If the spread is too thick, gradually add more almond milk until the desired consistency is reached.
- Hazelnut spread should keep in the fridge for up to 2 weeks.