Homemade Chocolate Hazelnut Spread aka ‘Nutella’ (Keto)

Healthier version – no hidden bad stuff (like refined salt, sugar or oil)

Oryx Product: fine shaker

INGREDIENTS:

• 2 cups hazelnuts (250g)
• 1/3 cup erythritol (or honey if not keto)
• ¼ cup (25g) cacao powder (or cocoa)
• 1 Tbsp (6g) dark cocoa powder (optional, for deeper chocolate flavour)
• 3 Tbsp (18g) extra virgin olive oil
• 1 tsp vanilla extract/ ½ tsp vanilla paste
• ¼ - ½ tsp fine salt
• ¼ - ½ cup water, drizzled in a bit at a time until you get your desired consistency

1. Toast hazelnuts (optional) on 180°C for 5-10 minutes, rotating the tray and shaking it once or twice. (Keep an eye on them so they don’t burn!)
2. With a high-powered food processor or blender , blend all ingredients until smooth, adding the water a little at a time, and stopping to scrape down the sides a few times. This may take a little patience, but remember, it’s worth it. The water helps it emulsify and smooth out; just add until you have the consistency you like.
3. Taste and adjust sweetness or salt if needed. Store in a sealed container in the fridge for up to a month (if it doesn’t get eaten before that 😉).

Recipe development & photography by Candice from @thesocialpostSA