Easy Homemade Cocoa Hazelnut Butter
Here's a recipe for an Easy Homemade Cocoa Hazelnut Butter which is guaranteed to elevate your opinion of the humble nut butter.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 21 tablespoons
- 2 cups hazelnuts
- 2 tablespoons hazelnut oil or vegetable oil
- 3-4 tablespoons honey
- 1/4 cup cocoa powder
- 1 teaspoon pure vanilla extract
- pinch salt
Preheat oven to 325° F. Position rack in the center.
Line baking sheet with parchment paper.
Spread hazelnuts on a baking sheet and toast in oven for about 12-15 minutes, or until skins have browned and begin to crack.
Wrap hazelnuts in a kitchen towel and rub together to remove the skins. Another method is to place the hazelnuts in a bowl; cover with another bowl and shake.
Add warm skinless hazelnuts to a food processor and process on low speed until creamy and smooth (about 10 minutes). You will need to scrape down the sides of your bowl every few minutes or so.
Add the rest of the ingredients and process until smooth.
Pour mixture into jars.
It can be kept at room temperature or refrigerated for one month. Please note that the spread will harden once refrigerated.
Total yield: 1 1/3 cups
1 serving= 1 tablespoon
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
*adapted from America's Test Kitchen
Serving: 1serving | Calories: 95kcal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Potassium: 93mg | Fiber: 1g | Sugar: 3g | Vitamin C: 0.7mg | Calcium: 14mg | Iron: 0.7mg