Unlike its popular commercial counterpart that lists sugar and palm oil as primary ingredients, this all-natural chocolate hazelnut butter recipe is primarily roasted hazelnuts and cocoa powder. Try it on crepes, smear it on toast, or melt it and serve it over ice cream.
Chocolate Hazelnut Butter Recipe
Makes about one cup
Whole hazelnuts, 1 cup (5 oz/150 g)
Hazelnut or walnut oil, 3 tablespoons
Vanilla extract, 1 teaspoon
Confectioners’ sugar, 1⁄2 cup (2 oz/65 g)
Unsweetened cocoa powder, 1⁄4 cup (3⁄4 oz/20 g) Salt, 1⁄4 teaspoon
Preheat the oven to 350°F (180°C). Spread the hazelnuts on a rimmed baking sheet and toast until the nuts are golden brown and the skins are blistered, about 15 minutes. Working in small batches, rub the still-warm nuts vigorously between your palms to remove their papery skins. Do not worry if some skin remains intact.
From the Organic Authority Files
Transfer the nuts to a food processor and process until they break down into a semiliquid paste, about 3 minutes. Add the oil and vanilla and process until smooth. Scrape the nut butter into a bowl.
Sift together the confectioners’ sugar, cocoa powder, and salt into the nut butter, then stir together with a rubber spatula until completely blended.
Store the spread in a glass jar or other airtight container at room temperature for up to 1 week, or refrigerate for up to 1 month, then bring to room temperature before serving.
Reprinted with permission from “Better From Scratch“. Photography by Alice Gao. Copyright 2014 by Weldon Owen Inc. and Williams-Sonoma, Inc.
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