Sugar Free Nut-Ella Scroll

28’s Home Nutrition Program (Stream: female, healthy weight maintenance)
The processed store bought version is full of sugar, but we have a healthier alternative that will fool the biggest sceptics.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert, Treat
Cuisine Australian
Servings 12
Calories 253 kcal


Nut- Ella Ingredients

  • 1 cup hazelnuts
  • 1/2 cup coconut milk
  • 1 tablespoon rice malt syrup
  • 1 tablespoon coconut oil
  • 1/4 cup raw cacao powder
  • 1 tablespoon vanilla powder

Scroll Ingredients

  • 3 cups self-raising flour plus more for dusting
  • 2 cups Greek yoghurt
  • ½ cup Sugar-Free Nut-Ella
  • cup hazelnuts roughly chopped


To prepare the Nut-Ella

  • Preheat oven to 180ºC/350ºF/Gas Mark 4.
  • Bake the hazelnuts for 8–10 minutes, until browned.
  • Rub most of the skins off as they can be a bit bitter (you don’t have to be too precise).
  • Grind the nuts in a food processor until smooth.
  • Add the remaining ingredients and process until well mixed.
  • Add extra coconut milk if you want more of a ‘sauce’ consistency.
  • Store in the fridge for several weeks.

To prepare the Scrolls

  • Preheat oven to 180ºC/350ºF/Gas Mark 4 and grease and line a round 22cm baking tin.
  • Add flour and yoghurt to a mixing bowl. Combine with a wooden spoon until mixture comes together.
  • Turn out onto a floured bench and knead for a few minutes.
  • Add a little more yoghurt if the mixture is too dry or a little extra flour if the mixture is too wet.
  • Using a rolling pin, roll out dough into a rectangle until 0.5cm thick.
  • Spread Sugar-Free Nut-Ella evenly over the dough using the back of a large spoon, reaching the edges.
  • Sprinkle over hazelnuts.
  • Roll the dough from the long side into a long log.
  • Cut into 4cm pieces and place into the baking tin, squishing together.
  • Place into the oven and bake for 20 minutes until golden.
  • Remove from the oven and serve warm or cooled.


The processed version of this spread is a dire sugar explosion. This one, though, will fool even the most sceptical child.
For a vegan option, replace Greek yoghurt for coconut yoghurt.
Keyword Baked

Posted by I Quit Sugar

In May 2018 Sarah Wilson appointed 28 By Sam Wood as the sole custodian of all the IQS recipes that were freely available on the I Quit Sugar blog. At 28 we are committed to the cause of reducing processed sugar in our diets, so we have pledged that all freely available recipes remain free and available to the public. You can find them all at

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