Sugar-Free nutella Recipe

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Sugar-Free nutella

“The processed version of this spread is a dire sugar explosion,” says sugar-free fanatic Sarah Wilson, author of I Quit Sugar. This one, however, will fool even the most sceptical child.

Serves: Makes 1 cup

chocolate

hazelnuts

Nutella

nuts

Ingredients

1 cup hazelnuts

125 ml coconut milk

80 ml rice malt syrup

1 tablespoon macadamia oil (or coconut oil)

¼ cup raw cacao powder

1 tablespoon vanilla powder

Method

Preheat the oven to 180°C. Bake the hazelnuts on a tray for 8–10 minutes until browned. Rub off most of the skins as they can be bitter (but you don’t have to be too precise). Grind the nuts in a food processor until smooth. Add the remaining ingredients and process until well mixed. Add extra coconut milk if you want more of a ‘sauce’ consistency. Store in the fridge for several weeks.

Extracted with kind permission from I Quit Sugar by Sarah Wilson (R275). Visit the www.iquitsugar.com/ blog for more.