Irresistible Sugar Free Hazelnut Chocolate Spread in 20 Minutes

You know that moment when you’re craving something rich and chocolatey but don’t want all the sugar? That’s exactly why I created this Sugar Free Hazelnut Chocolate Spread! I was tired of store-bought versions loaded with refined sugars and mystery ingredients. This homemade version uses simple, wholesome components that blend into the creamiest, most indulgent spread you can imagine.

The first time I made it, I couldn’t believe how luxurious it tasted – like dessert masquerading as breakfast! The roasted hazelnuts give it that classic nutella flavor, while the cocoa powder brings deep chocolate notes. What I love most is how versatile it is – perfect on toast, swirled into yogurt, or eaten straight from the spoon (no judgment here!). Trust me, once you try this sugar-free version, you’ll wonder why you ever settled for the sugary alternatives.

Why You’ll Love This Sugar Free Hazelnut Chocolate Spread

This isn’t just another chocolate spread—it’s a game-changer. Here’s why you’ll be obsessed:

• Guilt-free indulgence: No refined sugar means you can enjoy that rich chocolate-hazelnut flavor without the crash. It’s sweetened naturally (if you choose to add a touch), so it’s perfect for anyone watching their sugar intake.
• Easy peasy: Just roast, blend, and boom—done in 20 minutes. No fancy techniques, no endless stirring. Even if you’re not a kitchen pro, you’ve got this.
• Crazy versatile: Spread it on toast, drizzle over pancakes, or eat it by the spoonful (I won’t tell). It even works as a fruit dip or stirred into oatmeal for a chocolatey upgrade.
• Real ingredients: Hazelnuts, cocoa, coconut oil—nothing artificial. You’ll recognize every single thing in the jar.

Once you taste how creamy and decadent this is, store-bought versions will seem downright sad. Plus, your kitchen will smell like a European chocolatier’s workshop—bonus!

Ingredients for Sugar Free Hazelnut Chocolate Spread

Okay, here’s the magic lineup—just a handful of simple ingredients that transform into something incredible. Pro tip: measure everything before you start (my grandma called this “mise en place” when she was feeling fancy). You’ll need:

• 200g hazelnuts – Get raw ones; we’ll roast them ourselves for max flavor. Trust me, that toasty aroma is half the joy!
• 50g unsweetened cocoa powder – Splurge on the good stuff here. Cheap cocoa tastes flat, but a rich, dark variety makes all the difference.
• 2 tbsp coconut oil – This gives that silky-smooth texture. If yours is solid, just warm it slightly so it blends easily.
• 1 tsp vanilla extract – The real deal, please! Imitation vanilla can’t compete with that warm, floral depth.
• Pinch of salt – Don’t skip this! It balances the flavors beautifully.
• Sweetener of choice (optional) – A drizzle of maple syrup, a few dates, or a sprinkle of your favorite sugar substitute. Taste as you go—you might not even need it!

See? Nothing weird or hard-to-find. Just pantry staples that, when combined the right way, become pure magic.

How to Make Sugar Free Hazelnut Chocolate Spread

Alright, let’s get into the fun part – turning those simple ingredients into liquid gold! This process is so satisfying, you’ll feel like a chocolatier by the end. Just follow these easy steps, and in no time, you’ll have a jar of creamy, dreamy spread ready to devour.

Roast and Prepare the Hazelnuts

First things first – crank that oven to 350°F (180°C). Spread your hazelnuts in a single layer on a baking sheet. Now here’s my secret: roast them for exactly 10 minutes. You’ll know they’re ready when your kitchen smells like a fancy café and the skins start to crack. Let them cool just until you can handle them, then rub them in a clean kitchen towel – the skins will magically slip right off! Don’t stress if a few stubborn bits remain; they add character.

Blend Ingredients to Perfection

Now for the transformation! Toss those gorgeous roasted hazelnuts into your food processor and let it run. At first, it’ll look like coarse crumbs – don’t panic! Keep blending, scraping down the sides occasionally. After about 5 minutes, you’ll see it start to turn into a smooth paste. That’s when you add the cocoa powder, melted coconut oil, vanilla, and that all-important pinch of salt. Blend again until it’s velvety smooth. Here’s where you taste and decide – want it sweeter? Add your sweetener of choice a little at a time until it’s just right for you.

Storage Tips

Pour your glorious creation into a clean jar with a tight lid – I like to use one of those cute mason jars so I can see the chocolatey goodness. It’ll keep happily in the fridge for up to 2 weeks (if it lasts that long!). If it firms up too much, just let it sit at room temp for 10 minutes before spreading.

Tips for the Best Sugar Free Hazelnut Chocolate Spread

Want to take your chocolate spread from good to unbelievable? Here are my hard-earned tricks:

Cocoa matters: Don’t skimp here! Look for Dutch-processed cocoa powder – its rich, deep flavor makes all the difference. That bargain-bin cocoa just won’t give you the same luxurious taste.

Texture tweaks: If your spread seems too thick (it happens!), add water one teaspoon at a time while blending until it’s perfectly pourable. Too thin? Another handful of hazelnuts will thicken it right up.

Flavor boosts: Try adding a pinch of cinnamon for warmth or a dash of instant espresso powder to intensify the chocolate flavor. For a grown-up twist, a splash of hazelnut liqueur is divine (just reduce other liquids slightly).

Remember, this is your spread – taste as you go and make it perfect for you!

Sugar Free Hazelnut Chocolate Spread Variations

Once you’ve mastered the basic recipe, the fun really begins! Here are my favorite ways to jazz it up:

Cinnamon Spice: Add ½ teaspoon of cinnamon while blending – it gives this cozy warmth that pairs perfectly with the chocolate.

Sea Salt Swirl: After transferring to the jar, sprinkle flaky sea salt on top. The sweet-salty contrast is incredible.

Almond Joy: Replace half the hazelnuts with almonds for a different nutty dimension – tastes like grown-up candy!

The best part? No rules! Make it your own with whatever flavors make you happy.

Serving Suggestions

This spread is your secret weapon for turning anything into a treat! Here’s how I love using it:

• Morning magic: Slather on whole-grain toast or swirl into oatmeal – instant breakfast upgrade!
• Fruit’s best friend: Dip apple slices, banana coins, or strawberries for a healthy snack that feels indulgent.
• Dessert dreams: Swirl through yogurt, stuff into dates, or use as a cake filling – it makes everything better.
• Emergency spoonful: Let’s be real – sometimes you just need a straight-from-the-jar moment. I support you.

The only limit is your imagination (and maybe willpower!).

Nutritional Information

Here’s the scoop on why this spread makes your tastebuds and your body happy! Per tablespoon (about 15g), you’re looking at roughly 80 calories, 6g of those good-for-you fats from the hazelnuts and coconut oil, and a satisfying 2g of fiber. Best part? Only about 1g of natural sugar from the nuts themselves.

Remember: These numbers are estimates – your exact nutrition will vary slightly based on your specific ingredients and how much sweetener you add (if any!). But compared to traditional chocolate spreads? You’re winning big-time with this wholesome version.

Frequently Asked Questions

I get it – you’ve got questions before diving into homemade chocolate spread heaven! Here are the answers to what folks ask me most:

“Can I use other nuts?”
Absolutely! Almonds work beautifully (hello, homemade Nutella alternative), or try a mix of cashews and hazelnuts for extra creaminess. Just keep the total nut quantity the same. Walgets add great texture but will give a stronger, earthier flavor.

“How long does this last in the fridge?”
About 2 weeks in an airtight container – if it survives that long! The coconut oil helps preserve it naturally. You’ll know it’s gone off if it smells funky or develops mold (which has never happened in my kitchen).

“Why isn’t mine getting smooth?”
Patience, friend! Some blenders need extra time. If it’s stubborn, try:
– Adding 1 tsp warm water
– Scraping down sides more often
– Letting the motor rest if it gets hot
I promise, it’ll come together!

Share Your Creation

I’d love to hear how your sugar-free hazelnut chocolate spread turns out! Tag me or leave a comment with your masterpiece – did you add any fun twists? Was it love at first bite? Kitchen experiments are always better when we share the delicious results. You can also find more inspiration on Pinterest.

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