Hazelnut-Chocolate Spread
4.3g
Net Carbs
3.5g
Protein
16.8g
Fat
8.1g
Fiber
186
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 1/4 teaspoon Salt
- 1/2 cup, whole Hazelnuts or Filberts
- 2 tablespoons Xylitol
- 1 tablespoon Cocoa Powder (Unsweetened)
- 1 tablespoon Virgin Coconut Oil
- 5 ounces Lily's Sugar Free Chocolate Chips
Directions:
- Toast hazelnuts in a 350°F oven on a sheet pan for 5 minutes. Remove from oven and allow to cool slightly. Put hazelnuts on a clean cloth and rub to remove the outer dark skins. It is not necessary to remove all dark skin but as much as possible is best. Place in a food processor.
- Powder the 2 tablespoons of granular sugar substitute in a blender to a fine powder. Add to the nuts in the food processor along with the cocoa powder and salt. Pulse until the nuts are finely chopped. Add the coconut oil and continue to pulse to a fairly smooth paste.
- Melt chocolate in a microwave in a small bowl at 30 second intervals. Do not overheat. Stir between intervals to be sure all chocolate is completely melted. Add melted chocolate to food processor and pulse to combine and make a smooth paste. Use immediately or place in an airtight container in the refrigerator for up to two weeks or freeze for several months. Reheat gently in a microwave for 10-15 seconds or leave at room temperature to soften when serving. Makes 3/4 cup or 6 servings of 2 tablespoons each.
