This recipe took a little experimentation as cocoa is quite bitter. Some of the spreads like this on the market are bitter. Thankfully there have been some good developments in sugar free baking. I found a liquid Stevia which worked very well with no bitterness. Without the sugar I eat a lot less, but the flavour is good with subtle sweetness and my 2.5yr old with a sweet tooth LOVES it! The ingredients are simple and it's quick and easy to make.
The Ingredients
250g Smooth hazelnut butter
100g Semi-sweet dairy free unsweetened chocolate (I used fair trade organic)
2 Tsp. Pure, unsweetened vanilla extract
1 Tbsp. Unrefined coconut oil
18-20 drops Pure liquid stevia (I used Now organic Better Stevia which is less processed than the powdered Stevia and has no bitter taste)
Choose organic where possible.
The Method
1. In a double boiler, gently melt the chocolate and coconut oil.
2. Once the mixture is melted and smooth, stir in the hazelnut butter and stir in the vanilla.
3. Pour into a clean glass jar and allow to cool.
4. Keeps well stored in the fridge, or in a cool dark place for a few months.
* To make hazelnut butter, roast the hazelnuts in the oven at 180°C (360°F) for 15 minutes turning them over every 5 minutes. Tip out onto paper towel as soon as they are out of the oven. Let them sit for 5 minutes and then rub off the peel using the paper towel. Process the prepared hazelnuts into a smooth nut butter.
