Chocolate Hazelnut Butter

Chocolate Hazelnut Butter

Prep Time: 15 minutes

Cook Time: 16 - 20 minutes

Servings: yields ~16 oz nut butter

Ingredients

• 24 oz raw hazelnuts, skin removed* (~5 cups), see notes

• 3 tbsp granulated sugar, more to taste

• ¼ cup cocoa powder (or dutch processed cocoa powder), more to taste

• 1 tsp kosher salt

Directions

1. Preheat the oven to 325 F. Line a baking tray with parchment paper

2. Spread the hazelnuts evenly on the tray. 

3. Bake for 16-20 minutes until the hazelnuts are golden brown and fragrant. Remove from the oven and allow to cool for 10 minutes.

4. Place the hazelnuts in a high speed blender or food processor. Start blending on low, then increase the speed to medium. 

5. Scrape down the sides of the blender as needed, and continue blending until the hazelnut butter is completely smooth. 

6. Add the granulated sugar, cocoa powder, and kosher salt. Blend again until smooth. 

7. Taste the hazelnut butter at this point. If you want it sweeter, add the granulated sugar 1 tbsp at a time. If you want it more chocolatey, add more cocoa powder 1 tbsp at a time.

8. Pour the chocolate hazelnut butter into a jar, and allow to cool completely before sealing with a lid. Store at room temperature for up to 3 months, although it is best consumed within one month.  

   NOTES:

   * If you have hazelnuts with the outer skin on, continue steps 1-3 as usual. Once the hazelnuts have cooled for 10 minutes, spread them out on a clean kitchen towel and place another towel on top (sandwiching the hazelnuts between both towels). Rub the towel on top of the hazelnuts in circular motions. You will see the skins start to fall off. Continue to jostle them until most of the skins are removed.