Chocolate hazelnut butter

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This healthy, low-carb alternative to Nutella is just the thing for making truffles, and it’s also great in smoothies.

  • Yield: 2 cups (500 g/1.1 g)


  • 1 cup (150 g/5.3 oz) hazelnuts
  • 1 cup (130 g/4.6 oz) macadamia nuts
  • ½ cup (75 g/2.6 oz) almonds
  • 1 bar (100 g/3.5 oz) extra-dark chocolate, 85 percent cacao or more
  • 1 tablespoon (15 g/0.5 oz) coconut oil
  • 1 tablespoon (5 g/0.2 oz) unsweetened cacao powder
  • 1 teaspoon sugar-free vanilla extract or ½ teaspoon vanilla powder
  • 1 teaspoon sugar-free vanilla extract or ½ teaspoon vanilla powder
  • Few drops liquid stevia, to taste (optional)
  • ½ cup (120 ml/4 fl oz) coconut milk or heavy whipping cream (optional)
How to Make It
  1. Preheat the oven to 375°F (190°C, or gas mark 5). Spread the hazelnuts, macadamia nuts, and almonds on a baking sheet. Place in the preheated oven and bake for about 10 minutes, or until lightly browned. Remove the nuts from the oven and cool for 15 minutes.
  2. Meanwhile, melt the dark chocolate and coconut oil in a double boiler, or heat-proof bowl placed over a small pot filled with 1 cup (235 ml) of boiling water, making sure the water doesn’t touch the bottom of the bowl. Stir until melted.
  3. Rub the hazelnuts together in your hands to remove the skins. This makes the butter smooth and avoids the bitter taste imparted by the skins. Place all of the nuts into a food processor and pulse until smooth.
  4. Add the cacao powder, vanilla, erythritol, and stevia (if using) to the melted chocolate. Pour the mixture into the processor with the nuts and pulse until smooth. If you’re using the coconut milk, add it to the processor and pulse again.
  5. Transfer the butter to a glass container. Seal and refrigerate for up to 3 months, or 4 weeks if using coconut milk or cream.

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