Sugar-free, homemade, chocolate hazelnut spread. Sounds too good to be true! And it really is that good. This is the perfect dip for any of your favourite snacks and of course, the perfect way to get your kids to eat their school sarmies!

A special thanks to Nita West for this delightful, chocolate, nutty adventure!

20 minutes to make

INGREDIENTS

100g blanched / skin hazelnuts
Sugar-free chocolate (150g melting Nova chips) or (1 ½ Nova bars)
250ml heavy cream
Pinch of salt
(Optional: 12 dates (soaked) for sweetness if you are using the sugar-free chocolate chips as they are unsweetened.)

METHOD

1. Preheat oven to 175 degrees Celcius.

2. Roast your hazelnuts till golden brown, remove husk if still on.

3. Cool and process your hazelnuts in the food processor until it turns to hazelnut butter. – Soak your dates if you are going to sweeten your choc-hazel spread.

4. Make a chocolate ganache with your cream and sugar-free chocolate.
*Heat your cream over a double boiler.  (I find this method ensures I don’t split my cream)
*Chop your chocolate into fine pieces.
*When your cream is hot but not boiling, add your chocolate and let it sit for a few seconds to start melting.
*Remove from heat.
*Stir until a smooth chocolate sauce forms.

5. Mix your hazelnut butter into your chocolate ganache. (and dates if using)
(You can put it through a food processor one more time to smooth out the chocolate spread.)

6. As your chocolate spread cools down, it will set and become more spreadable.

Serve and enjoy.