Easy Homemade hazelnut butter made with perfect blend of roasted hazelnuts and coconut oil that are transformed into a smooth and creamy spread.
When it comes to using Hazelnut Butter, the possibilities are truly endless. Spread it on toast, mix it into smoothies, or use it as a dip for your favorite fruits and veggies. It also makes a great addition to sauces and dressings, adding a rich and nutty flavor without any added sugar or preservatives.
INGREDIENTS
3 cups raw Hazelnuts
1 tbsp coconut oil
DIRECTIONS
Preheat the oven to 350 degrees Fahrenheit. Spread raw hazelnuts across a large baking sheet and bake them for 10 minutes or until hazelnuts skin becomes dark and cracked.
Let the hazelnuts cool until they are warm.
Once removed from the oven and cooled, rub hazelnuts between your palms to take skin off. Transfer roasted hazelnuts to a high-speed blender or food processor. Add coconut oil.
Transfer roasted hazelnuts to a high-speed blender or food processor. Add coconut oil.
Blend until creamy. Pause to scrape down the sides as required. Blend until hazelnut butter is very smooth and creamy (this may take few minutes).
Let the hazelnut butter cool and then transfer it to a jar. Store in an airtight container or mason jar in a cool, dry and dark place for a month or in the fridge for upto 2 months.
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