Of which 1.7 g sugars and 6.2 g saturated fat.
No-added-sugar version: 86 kcal and 0 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin E (hazelnut) · Magnesium (cocoa)
Allergens tree nuts
Chocolate hazelnut spread
Your homemade chocolate hazelnut spread, with no palm oil.
Ingredients
- 1 cup toasted skinned hazelnuts (135 g / 5 oz)
- 3 tbsp 100% cocoa powder (18 g / ¾ oz)
- 2 tbsp powdered sugar (24 g / ¾ oz) — no added sugar: 4 tbsp powdered erythritol (32 g)
- 2 tbsp coconut oil (28 g / 1 oz)
- 1 tsp vanilla extract (4 g)
- 1 pinch salt (0.5 g)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- In a food processor, grind the toasted hazelnuts for 5–10 minutes, stopping to scrape down the sides, until they turn into a runny nut butter.
- Add the cocoa powder, powdered sugar, coconut oil, vanilla and salt.
The full method (4 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Thermomix® & Co.”. The English edition is coming soon.
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