By now, you all probably know that chocolate and I have a very special relationship. Nutella ranks pretty high on the list of things I love. However, I do not love that it comes with such a high calorie and sugar price tag.
What’s the secret to getting a rich, chocolatey spread minus the heavy consequences?
Creamy coconut milk provides the perfect base for this spread. Make sure you get the unsweetened (not lite) stuff in a can.
Enough of the small talk! Let’s talk recipe.
Low Carb Vegan No-Tella (THM S)
- 1 can unsweetened coconut milk (refrigerated)
- 5 1/2 Tsp unsweetened cocoa powder
- 1/2 c coconut oil
- 2-3 tsp xylitol or Truvia
- 1 tsp vanilla
- 1-1 1/2 tsp hazelnut extract
Refrigerate the can of coconut milk overnight to harden and separate the cream from the coconut water.
Add coconut oil to a microwave-safe bowl, and melt in the microwave until just melted (mine took about 30 seconds). Add cocoa powder and about half of the sweetener.
Open the can of coconut milk, add the hardened cream (only!) to a separate bowl, and whip lightly with a hand mixer.
Add the chocolate mixture to the coconut cream and whip together to combine. Add the rest of the sweetener to taste, vanilla, and hazelnut extract and whip or stir to combine.
There you have it!
This mixture will keep best in the fridge. The texture is a bit stiff straight out of the fridge, but a little time at room temperature and a stir will soften it to more of a “whip.”
Try this vegan No-tella, and I promise you won’t be missing the real thing. Enjoy!