This recipe for homemade Chocolate Hazelnut Butter is guaranteed to elevate your opinion of the humble nut butter. How could you possibly go wrong with cocoa and hazelnuts right?
Add warm skinless hazelnuts to a food processor and process on low speed until creamy and smooth (about 5-10 minutes). You will need to scrape down the sides of your bowl every few minutes or so.
Add the rest of the ingredients.
Pulse and process for 30 seconds for the mixture to come together. Do not over-mix as the mixture can separate.
Taste and adjust for sweetness.
Pour mixture into sterile jars.
Keep at room temperature or refrigerated for one month. Please note that the spread will harden once refrigerated.
Notes
While processing the hazelnuts, allow your food processor to rest every few minutes to prevent the motor from overheating.
Roasting the hazelnuts might seem like an extra step, but you will be compensated with a flavorful spread.
When processing warm roasted hazelnuts, the breakdown of the oils occurs more quickly. It is therefore not necessary to add any oil since the hazelnuts release their own oils.
Be patient. Depending on the type of food processor you have, it can sometimes take up to 10 minutes for the hazelnuts to transform into nut butter.
Your food processor's strength will determine the final texture of the nut butter anywhere from smooth to slightly granular and nutty.
Scraping down the sides throughout the process ensures an even transformation.
For a sweeter nut butter, simply increase the amount of sugar.
Use a sterile jar and lid to maximize the storage period.
How do I store this spread? Once you have attained the right consistency, transfer to sterile jars and allow to come to room temperature before refrigerating. This chocolate spread can be refrigerated for up to one month. Please note that the spread will harden slightly once refrigerated.Total yield: 1⅓ cups1 serving= 1 tablespoonPlease 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