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


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


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 blog for more.

I Quit Sugar by Sarah Wilson

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