Sugar-Free Hazelnut Spread, recipe with the help of a blender and also with the Bimby.

Finally, it has arrived for us, and who are we? All those who are sweet-tooths like me but don’t love sugar.
I prepared this delicious recipe to spread on bread, preferably whole grain, for both breakfast and snacks.
But you can also fill pies tarts and other desserts, for instance, with my diet pie crust, I love making Linzer cookies. Try them out!
The sugar-free hazelnut spread is very simple to make,
The most important thing is the raw materials, I chose locally sourced hazelnuts,
The basic tool is a good, powerful blender or the Bimby.
And then a nice 12 oz jar or two 7 oz ones, your choice.

Thought for you:

Cost: Very economical
Preparation time: 10 Minutes
Portions: 20
Cooking methods: Double boiler
Cuisine: Italian
Seasonality: All seasons

152.55 Kcal

calories per serving

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Energy 152.55 (Kcal)
Carbohydrates 8.07 (g) of which sugars 0.46 (g)
Proteins 2.99 (g)
Fat 13.88 (g) of which saturated 4.63 (g)of which unsaturated 8.62 (g)
Fibers 3.01 (g)
Sodium 3.10 (mg)

Indicative values for a portion of 22 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

5.3 oz hazelnuts
2.1 oz erythritol (or 10g stevia or 2.5 oz sugar)
0.53 oz unsweetened cocoa powder
1/4 cup sunflower oil
8.8 oz dark chocolate
1 teaspoon vanilla extract (or 1 sachet of vanillin)

Tools

What we need to make the

1 Blender or the Bimby
1 Pot or the Bimby
1 Bowl
2 Jars with airtight seal

Steps

Preparation of the

If the hazelnuts you bought are not roasted, preheat the oven to 320°F and line a baking tray with parchment paper, and spread the hazelnuts on the prepared tray and toast in a hot oven for 10 minutes (320°F).
If you bought them already roasted, you can skip this step.
Procedure with the blender.
Put the hazelnuts in your blender’s jug along with the erythritol,
the unsweetened cocoa and the vanilla extract, pour in the sunflower oil and start blending.
With the blender, I suggest doing it little by little to prevent the appliance from overheating.
Continue until you get a pasty mixture. Set aside in a bowl.
Break the chocolate into pieces and put it in a microwave-safe bowl to melt.
If you don’t have a microwave, you can melt it in a double boiler over low heat, making sure it does not reach a boil.
Now take the first bowl, the one with the hazelnuts and cocoa, and add the melted chocolate.
Mix with a wooden spoon or spatula until you get a smooth and homogeneous cream.
Transfer the bowl into another pot with water to cook it in a double boiler for 5 minutes to fully dissolve the erythritol.
Once the sugar-free hazelnut spread is ready,
pour it into the jars and let it cool slightly, close, and store in the pantry or fridge
Put the toasted hazelnuts and sweetener in the bowl, the cocoa, and powder: 22 sec./speed 10. Gather at the bottom with the spatula. Powder again: 22 sec./speed 7. Gather at the bottom with the spatula. Powder again for the third time: 22 sec./speed 5.
Add the dark chocolate, sunflower oil, and blend 2 more times: 30 sec./speed 10. Gather at the bottom with the spatula and blend again: 30 sec./speed 10. Gather at the bottom with the spatula.
Now we need to aid the melting of the ingredients: 2 min./122°F/speed 3.
Once the sugar-free hazelnut spread is ready
pour it into the jars, let it cool slightly, close, and store in the pantry or fridge