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If you follow me on instagram and see the stories I post, you’ll notice I eat a lot of nut/seed butters. As a snack. From the jar. I’ve spent a long time browsing the internet looking for a delicious, vegan “notella” to keto-ify. But, every time I attempted to modify another recipe, I was just met with disappointment. So, I realized I would have to take a different approach and modify an already-existing keto recipe from my blog for this low carb vegan keto chocolate hazelnut spread.
I’ve been playing around with this keto nut butter recipe a bit and changing it up with different nuts and flavors to add some meaning to my life (help), so I figured it would be a perfect base for this. After some trial-and-error, I finally got this bad boy to a place I’m happy with! This low carb vegan chocolate hazelnut spread is really simple to make and involves just a few ingredients:
- sunflower seeds
- dried coconut
- cocoa powder
- MCT oil or a mild-flavored liquid oil of choice
- sweetener (optional)
You could omit the sunflower seeds and make all the nuts/seeds hazelnut, but it’s way more expensive that way. I like to cut in another less expensive nut or seed to make things a bit more cost effective. Sunflower seeds are about 3-4x cheaper than the hazelnuts, so I tend to choose them as my secondary nut/seed of choice. Sunflower seeds are a bit higher in carbs, though, so if that is your main concern, you may want to stick with all hazelnuts.
If you’re wondering if you can substitute the oil for coconut milk (I’ve seen a lot of recipes online using coconut milk), please allow me to explain my position on this matter: you can, but it will drastically change the texture. Using coconut milk will make this into more of a mousse and less of a spread or a nut butter. If you’re fine with that, then by all means go ahead! I’m a little happier with this as an oilier nut butter. By a similar token, using standard coconut oil in place of the MCT or liquid oil is totally possible, but will make this harden up pretty aggressively, which isn’t what I was going for. So, do what you will with that information!
Notes on Making Vegan Keto Chocolate Hazelnut Spread
- You could use either a food processor for this recipe, or a high-powered blender. I use a Vitamix 5200 with the 48oz container and it works fabulously,
- You may be tempted to just dump everything in at once, but I do find that the order makes a difference in how well everything blends together. Making sure the nuts/seeds/coconut are fully blended before adding in the cocoa powder will make life so much easier. Trust me here.
- You could use either raw or roasted nuts/seeds. Roasted will give a richer, more buttery flavor and will be easier to blend. If you are using roasted and salted nuts/seeds, you can omit the salt in the recipe.
- Any liquid oil will do here. The spread will be liquid at room temperature and then soft, but firm and spreadable in the fridge. Using straight coconut oil made this solidify way too much for my taste. It’s pretty much a fat bomb at that point.
- While I strive to provide accurate nutritional information, some brands and varieties of ingredients differ in nutritional content. So, your caluclations may vary.
Vegan Keto Chocolate Hazelnut Spread
- 1 1/2 cups 200g hazelnuts
- 1 cup 120g sunflower seeds
- 1/2 cup 50g dessicated coconut
- 1/2 cup 120ml MCT oil
- 3 tbsp cacao powder
- pinch of salt
- sweetener to taste (I used 15 drops of liquid stevia)
- In a food processor or high speed blender, process the hazelnuts, sunflower seeds , coconut and oil until smooth and liquidy. With my blender, this took about 3 minutes total. I started on level 1, and increased the speed every 15 seconds or so, as the nut butter become smoother.
- Next, add in the cocoa powder 1 tbsp at a time, blending completely before adding in any more. This keeps the powder from exploding back up and just makes everything go a bit smoother.
- Finally, add in the pinch or salt and your preferred sweetener to taste. I used 15 drops of liquid stevia, but I don't like things super sweet.