Recipes.

Sugar-Free Nut-Ella

By I Quit Sugar


Sugar-Free Nutella
  • 8 servings
  • Prep - 15 mins
  • Total - 15 mins
Sugar-Free Nutella

This divine recipe comes from Sarah's first book I Quit Sugar. Sarah says "the processed version of this spread is a dire sugar explosion. This one, though, will fool even the most sceptical child".  

Servings: 8
Preparation: 15 mins

Tags: , , , , , , , , , , , ,

Ingredients

  • 1 cup hazelnuts.
  • 1/2 cup coconut milk.
  • 1 tablespoon rice malt syrup.
  • 1 tablespoon coconut oil.
  • 1/4 cup raw cacao powder.
  • 1 tablespoon vanilla powder.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4.

2. Bake the hazelnuts for 8–10 minutes, until browned. Rub most of the skins off as they can be a bit bitter (you don’t have to be too precise). Grind the nuts in a food processor until smooth.

3. 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.


Note

Sugar-free means fructose-free here, as this recipe contains rice malt syrup. We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can. We've made this without any sweetener at all and it's delicious. Read more on our stance here.

This divine recipe comes from Sarah's first book I Quit Sugar. Sarah says "the processed version of this spread is a dire sugar explosion. This one, though, will fool even the most sceptical child".

Ingredients

  • 1 cup hazelnuts.
  • 1/2 cup coconut milk.
  • 1 tablespoon rice malt syrup.
  • 1 tablespoon coconut oil.
  • 1/4 cup raw cacao powder.
  • 1 tablespoon vanilla powder.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4.

2. Bake the hazelnuts for 8–10 minutes, until browned. Rub most of the skins off as they can be a bit bitter (you don’t have to be too precise). Grind the nuts in a food processor until smooth.

3. 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.

Note

Sugar-free means fructose-free here, as this recipe contains rice malt syrup. We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can. We've made this without any sweetener at all and it's delicious. Read more on our stance here.

Please be respectful of other participants in the conversation. We'd love you to keep your comments respectful, friendly and relevant. Differences of opinion are welcome, but trolling and abuse of other commentators and the IQS editorial team is not and will result in blacklisting.

Join our 1,300,000 followers!
IQS newsletter freebie
FREE!
A Day in the Life of Quitting Sugar

Join our newsletter for the
best IQS tips, tricks and recipes
+ a free eBook!

Please enter a valid email address
Please enter a valid name