MADE WITH SUGARLESS ORGANIC MONK FRUIT

Chocolate hazelnut spread

A rich homemade spread made from roasted hazelnuts and cocoa. Expect a fine nut texture rather than the completely smooth finish of a factory-refined spread.

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Chocolate hazelnut spread made with Sugarless Organic Monk Fruit
Makes
About 280 g or 14 portions of 20 g
Prep
15 minutes
Cook / brew
10–12 minutes
Rest / chill
10 minutes nut cooling
Total time
37 min

Equipment: Food processor rated for nut butter, spice grinder and clean jar

Ingredients

Use level 5 ml teaspoons and weigh ingredients where grams are given.

Method

  1. Heat oven to 170°C conventional or 150°C fan. Roast hazelnuts for 10–12 minutes until fragrant. Cool 10 minutes and rub off loose skins in a clean tea towel.
  2. Process the warm nuts to a flowing nut butter, stopping to scrape the bowl and to rest the motor as its instructions require. This can take 5–10 minutes depending on the machine.
  3. Grind sweetener very finely, allow dust to settle, then add to the nut butter with cocoa, salt and oil. Process another 1–2 minutes until evenly combined.
  4. Transfer to a clean, dry jar. Let cool, then cover and refrigerate.

Your sweetener

Sugarless Organic Monk Fruit

1 level teaspoon gives the sweetness of 1 teaspoon of sugar. Use the named Sugarless blend and weigh the amount in this recipe; pure monk fruit extract is not interchangeable.

Explore Organic Monk Fruit

Storage & ingredients

Refrigerate for up to 7 days using a clean dry utensil. Let a portion stand briefly at room temperature to soften.

Allergens: Hazelnuts.

Hazelnuts and cocoa contain natural sugars.

Estimated nutrition

Per 1 portion (one fourteenth of the batch) · 14 servings per recipe

Energy
109 kcal (455 kJ)
Protein
2.4 g
Fat
10.3 g
Carbohydrate*
0.9 g
Sugars
0.7 g

Calculated estimates using food composition data and representative product labels. Values vary with ingredients and portion size. *Carbohydrate excludes fibre and sugar alcohols; their energy is included where supplied by the source.

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