Low-Carb Chocolate Hazelnut Spread

Step 1Preheat the oven to 190 °C/ 375 °F (fan assisted), or 210 °C/ 410 °F (conventional). Spread the hazelnuts, macadamia nuts, and almonds on a baking tray and transfer to the oven. Bake for about 8-10 minutes, until lightly browned. Remove the nuts from the oven and let them cool for 15 minutes. (You can skip the roasting if you are using peeled roasted hazelnuts.)
Note: If using whole unpeeled hazelnuts: Once roasted and cooled, 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.

Step 2Meanwhile, melt the chocolate with coconut oil in a water bath. Place a bowl over a pot with boiling water and let the chocolate melt while stirring. Make sure the water doesn’t touch the bottom of the bowl.

Step 3Place the nuts into a food processor and process until smooth. This may take several minutes so be patient.

Step 4When the mixture seems runny, add the melted chocolate, coconut oil, powdered erythritol, cacao powder and vanilla powder. Optionally add a pinch of sea salt. Process again until smooth.

Step 5Pour into a jar and let it cool down and refrigerate for up to 3 months.

Step 6Enjoy just like you would Nutella!