Today I have made some crunchy Nutella, not to spread on anything but to use as a soft centre for the low carb chocolates I’m making but I thought some of you might want the recipe anyway.
LOW CARB NUTELLA
2 cups of raw hazelnuts

1/4 cup of cacao powder (raw is great)

1 teaspoon of vanilla paste

1/4 cup of maple syrup, honey or unrefined sweetener of choice

Pinch of Himalayan pink salt, you can use more for if you like

2 tablespoons of melted coconut oil or oil of your choice but not vegetable/rapeseed/sunflower oils

Up to 1/2 cup (you may not need it all, you may need more) milk (we use cashew or almond or you can just use water)
1. First, bake the hazelnuts in an oven for about 6 or 7 minutes on 180 degrees.

2. When they’re out of the oven and cooled, you can remove the skins, but we don’t bother – we like the extra fibre!

3. Blend all ingredients together until you get a smooth, spread-like texture. Depending on how chunky you like the nuts, you can blend for between 1-3 minutes.