nut butter - chocolate hazelnut

By tinathorn

Ingredients

• 1 cup hazelnuts or filberts
• 1/4-1/3 cup coconut oil, melted
• Optional: 1 teaspoon or more of mild oil like sunflower or safflower, if needed
• 1/4 cup cocoa powder
• 1 teaspoon vanilla extract
• 1 cup or a little more confectioner’s sugar

Details

Servings 2
Adapted from glutenfreeworks.com

Preparation

Step 1

1. Pre-heat oven to 350F. Place nuts on a baking sheet and bake 8-10 minutes, shaking the pan once to make sure they toast evenly. Bake until the skins darken.
2. Cool the hazelnuts. Wrap them in a clean kitchen towel and rub towel back and forth to remove most of the skins. Discard skins (careful, it’s messy).
3. Add melted (but not hot) coconut oil and hazelnuts to a high-powered blender (e.g. BlendTec, Vitamix) and secure lid. Press “Speed Up” to speed 1 for 15 seconds then increase to speed 9 for a full cycle. Add more coconut oil or vegetable oil if you think the nuts are not forming a proper paste. Scrape down with a spatula and move hazelnut meal toward the center.
4. Press “Speed Up” to speed 5 and run a full cycle. Scrape down the sides and move the meal toward the center. Repeat two more times.
5. Add remaining ingredients. Press “Speed Up” to speed 5 (or lower), scraping down the sides. Taste and add more sugar if necessary. The “spread” might be liquidy and warm at first but will firm up and cool down. I placed mine in a 2 cup mason jar and let it come to room temp before placing in the fridge.
6. Store in an airtight container in the fridge for 4-6 weeks. Bring to room temp before serving or take a small amount out and microwave for 5 seconds to soften.