Hazelnuts are sweet, nutritious little devils that are the main ingredient in Nutella. I’ve never actually tried Nutella, but I’m guessing it’s super sweet and tastes really processed. The best part about making your own food at home is controlling what ingredients go in something and how much.
Did anyone else only just notice that Nutella has the word “nut” in it? I may be the last person on Earth to clue into that.
Anyway, back to the nuts. They’re an excellent source of protein, fibre, Vitamin A, and good fats. Yes, your body needs fats, like avocado, olives and nuts, to name a few. Don’t buy into that crazy “fat free” jibber jabber. Your brain consists of approximately 60% fats that create cell membranes in your body. Instead of getting too sciencey, I’ll just reiterate that you should eat lots of good fats to keep your brain working so you can stay sharp and notice things like the word nut is in Nutella.
If you want just plain hazelnut butter, then the only ingredient you need to use is hazelnuts, but if you want to go all out and whip up some chocolate hazelnut butter, then follow the recipe to the end. Whatever path you choose, you will end up with a big pile of deliciousness.
- 1 ½ cups Hazelnuts
- ⅛ cup Cocoa Powder
- 3 Tbsp Coconut Sugar
- ½ tsp Vanilla
- ⅛ tsp Sea Salt
- Spread hazelnuts on a baking sheet and roast in preheated 325° oven for 10-15 minutes. Keep an eye on them around the 10 minute mark.
- Shortly after removing them from the oven, place them on a clean dish towel, and wrap the towel around them, sliding your hand back and forth so the skins remove. It’s not a big deal if you can’t remove them all.
- Place the nuts, without the skins, in the food processor and process until they turn into a silky smooth butter. Should take between 5 and 10 minutes. You’ll have to stop and scrape the sides down a few times, so don’t walk away.
- Add the remaining ingredients and blend for another minute or two, until it’s creamy and delicious.