Sugar Free Copycat Nutella

This Sugar Free Copycat Nutella inspired hazelnut spread is a delicious blend of chocolate and hazelnuts.
 
Made with just five ingredients, this no added sugar spread is creamy, chocolaty, and nutty, making it perfect as a dip for fruit, spread on crackers, or as an ingredient in a favorite dessert. 

What makes Copycat Nutella Hazelnut Spread so good?

 
It is the combination of sweet, nutty, and chocolatey flavors and its irresistibly smooth and creamy texture that makes hazelnut spread a versatile favorite whether served on its own or as part of something delicious.
 

I like that this is a simple recipe that is made in a blender.

Have you tried my 3 Ingredient Sugar Free Fudge Pops?
 
Those fudge pops are easy to make and are especially perfect on a warm day.
This recipe and the same fudgy taste that is perfect on about anything you want to spread it on!

To make this spread you will need roasted hazelnuts that have had their skins removed. You can find roasted hazelnuts here

How to make Hazelnut Spread.

 You can use a food processor or a strong blender (I use a Vitamix) to make this recipe. This will thus ensure that your ingredients get processed evenly and smoothly

1. Toast your hazelnuts if they have not already been toasted or roasted. To do so you can roast them at 350 for 15-18 minutes on a baking sheet. Then remove any skins that are left.
2. Place the hazelnuts in your food processor or blender and process until smooth. This will take a few minutes to puree until the hazelnuts become like a smooth paste. As mentioned, you can use a food processor or a strong blender (I use a Vitamix).
3. Use a rubber spatula to scrape down the sides of the processor or blender.
4. Add the remaining ingredients except for the oil. Puree until combined to the desired texture. The oil however, can be added as needed to adjust the texture of your spread.

Tips for making the best hazelnut spread.

Feel free to roast your own hazelnuts. To do so you can roast them at 350 for 15-18 minutes on a baking sheet. Then remove any skins that are left.

Here are some more tips for you.

1. This recipe can be made in a food processor or good blender. You will need to scrape down the sides as needed while processing the ingredients.
2. Make this even more flavorful by subbing in another nut. You can try using ⅔ of a cup of hazelnuts with ⅓ of a cup of another nut such as almonds.
3. I have not added salt to the list of ingredients. If you miss the salt then feel free to add up to a teaspoon of salt while processing. I would not use salted hazelnuts however, as it is hard to control the amount of salt added.

How to store hazelnut spread.

Normally, you could open up a jar of the original product and store it in the pantry and not refrigerated as it will become too hard to spread (peanut butter syndrome as I call it). Since this homemade version has no preservatives added to it, I would suggest storing it in a sealed jar in the refrigerator and allowing it to sit at room temperature to soften up before using it.
 

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• Sugar Free Chocolate Chocolate Chip Muffins
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