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Low-carb Choc Hazelnut Spread

Course Snack
Prep Time 20 minutes
Total Time 20 minutes
Servings 5 people
Author Nikki Wallis

Ingredients

  • 150 g hazelnuts (roasted, unsalted) Fresh from a nut supplier
  • 50 g raw, unsalted cashews
  • 1 tbsp unsweetened cocoa powder
  • 1/2 tsp 100% natural Stevia extract (or your preferred sweetener)

Instructions

  1. To roast the hazelnuts (if you can't find pre-roasted ), place the hazelnuts on a baking tray in a preheated 180 degree Celsius oven and roast for about 10-15 minutes, turning every five minutes or so. Once cooked, allow to cool. 

  2. Once cooled, roll the hazelnuts between the palms of your hands to remove the skins. Don't worry if is some skin is left on. 

  3. Add the hazelnuts to a food processor along with the raw cashews, Stevia and cocoa powder and blend for about five minutes or until the mixture turns into a very smooth paste. I use a Vitamix blender on medium speed, to achieve a very fine and smooth texture. At first the mixture will seem quite dry, but keep going until it tuns into a creamy smooth paste. 

  4. Spoon the mixture into a jar. This keeps for several weeks. 

Recipe Notes

This spread is great on crackers or toast (or on its own).