So, I LOVE Nutella!!! What I don’t like is that it has sugar in it. I cannot keep it in the house because I probably could eat an entire container in one sitting.
Around a year ago I bought a “sugar free” version of it. Xylitol was the primary sweetener and sometimes that can not be easily digested, not to mention it’s toxic to dogs. I have a little chihuahua named Queso and if I had left this container open on a table, unfortunately, he would have eaten it! Can’t trust him when it comes to food being in his reach. However, isn’t he cute?
- 1lb of blanched hazelnuts/filberts
- 1 TBSP of Unflavored Coconut Oil Melted
- 1/2 cup of Lily’s Dark Chocolate Chips Sweetened with Stevia
Buy the blanched hazelnuts/filberts because otherwise you will need to remove the shells and it was time-consuming! If you have the time, then you can find out how I did this part from this awesome article. Toast the blanched hazelnuts in the oven at 250 degrees for about 20 minutes. Check on them at 10 minutes to see how they are doing, you’ll be able to smell a lovely nutty aroma from them when they are done.
My recipe differs from the link I posted above in that I wanted to try Lily’s Dark Chocolate Chips sweetened with Stevia.. They have a darker chocolate taste which comes out in the recipe. I used 1/2 cup of melted chocolate chips. I put them in the microwave for 30 seconds and stirred to see if they melted enough, if not, put them back in for 10 second intervals, otherwise you risk burning them and that is not a nice smell! Ask me how I know! 🙂
Then I melted the 1 TBSP of Unflavored Coconut Oil. I threw it all in the blender and blended it until it was creamy and smooth!
When you are done, it should look something like this:
I put it in the fridge to solidify it a bit more. It’s easier to spread when it’s been out, but I tend to put most stuff I make in the fridge to be on the safe side!