Sugar Free Nutella:
This Nutella recipe is by my friend Kelcie Yeo. She has one of my favorite recipe blogs “Kelcie’s Kreations” that you can find here Enjoy this sugar free nutella recipe today!
Sugar Free Nutella
Yield 2 cups
- 1 cup soaked hazelnuts
- ½ cup raw soaked almonds
- 1 tbsp coconut oil
- 1/4 cup of Honest Chocolate Syrup or 1 tbsp of stevia
- ¼ cup raw cacao powder
- 1 tbsp vanilla extract
- 1 tsp pink salt
Step #1: Take soaked hazelnuts and roast in the oven at 350 degrees for 10-15 minutes
Step #2: Let hazelnuts cool
Step #4: Place in fridge for 1 hour
***The nutrition info for this recipe is based on the linked ingredients above**
Serving Size 1/2 cup
Amount Per Serving
% Daily Value
Total Fat 31 g
Total Carbohydrates 22 g
Dietary Fiber 16 g
Sugars 2 g
Protein 8 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Dr Jockers Comments:
Most of us have enjoyed some Nutella before as you cannot get better than a hazelnut butter and chocolate combo. However, there are many toxic ingredients in the Nutella that we want to avoid including refined GMO based vegetable oils and massive quantities of sugar.
This recipe is loaded with healthy fats in coconut oil and cacao. The hazelnuts and almonds should be soaked for about 12 hours (overnight) and then drain the water they were soaked in. You could let them air-dry or put them in the oven at the lowest setting and lightly bake them if you like.
You could make this recipe right after you finish soaking them as well. The soaking process helps remove phytic acids and enzyme inhibitors that act as anti-nutrients and pull valuable nutrition from the body. So pre-soaking nuts is the most bioavailable and nutritious way to consume them.
You and the family will absolutely love this recipe. It makes for a great summer-time snack or an after school snack for the kids. Simply put the sugar free Nutella on a flax cracker or dice up an apple and put it on the apple slices.
Let us know how you like this recipe in the comments box below.