Unsweetened Hazelnut Butter Recipes

Steps:

• Toast and skin hazelnuts, but do not cool. In a food processor grind hazelnuts into a fine paste. Add oil and pulse until combined well. Hazelnut butter may be made 1 week ahead and chilled, covered.

Steps:

• Toast 3/4 cup blanched hazelnuts on a baking sheet at 350 degrees F until golden, 15 to 20 minutes. While the hazelnuts are warm, make Basic Almond Butter, using 3/4 cup almonds and the hazelnuts; omit the vegetable oil. Add 3 tablespoons unsweetened Dutch-process cocoa powder and 2 tablespoons superfine sugar; process. Pulse in 1 ounce melted bittersweet chocolate until combined.

Steps:

• NOTE: If you have unroasted nuts, preheat oven to 350°F (180°C). Spread hazelnuts onto a baking tray and bake for 10-12 minutes or until you can smell them.
• In a food processor, blend roasted hazelnuts. Scrape down the sides when necessary.
• Once the hazelnuts have broken down and become crumbly, add unsweetened cocoa powder, maple syrup, and vanilla extract.
• Blend again and slowly add canola oil while still mixing. Add more canola oil if you want a creamier texture.
• Pour into a jar, store in a refrigerator and use within one month.
• Nutrition Calories: 3029 Fat: 255 grams Carbs: 150 grams Fiber: 52 grams Sugars: 44 grams Protein: 71 grams
• Enjoy!