Sugar-Free Nutella



Nutella lovers this is for you! This is another delicious recipe from Sarah Wilson's IQS book!
The shop brought Nutella is full of sugar so this is a great alternative, especially for kids.
If you want more of a sauce consistency, to add to pancakes etc, then add extra coconut milk to the recipe. This Nutella recipe will store in the fridge for several weeks.


Ingredients

1 cup of hazelnuts
125ml of coconut milk
80ml of rice malt syrup
1 tablespoon of coconut oil
1/4 of a cup of raw cacao powder
1 teaspoon of natural vanilla extract

Method

1. Preheat oven to 180℃ and bake the hazelnuts for about 5minutes (watch carefully as you do not want them to burn otherwise the Nutella will have a burnt flavour).

 2. If the hazelnuts have skin on them try and rub off most of the skin as they can have a bitter taste.

3. Pop the hazelnuts into the food processor and process until smooth (peanut butter consistency)

 4. Add the rest of the ingredients (coconut milk, rice malt syrup, coconut oil, cacao powder and vanilla) and processed until mixed well.

5. Serve on toast or rice thins.

 Enjoy x

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