Step 1

Preheat the oven to 350ºF/175ºC.

Step 2

Spread all the nuts evenly on a baking sheet. Bake for 10-12 minutes or until slightly golden brown and begin to crack. Set aside to cool.

Step 3

Add slightly cooled nuts to the food processor and blend until a butter forms, scraping down sides as needed.If you want a smoothie dip, you could remove the skins from the hazelnuts - though this takes a lot of time so I usually avoid it.

Step 4

You can do this to your preferred level of thickness/smoothness. For traditional walnut butter, I'm known to blend for up to 15 minutes. To avoid overheating the machine, give your machine a break every 2-3 minutes, scrape down the sides of the jug then continue.

Step 5

Add the rest of the ingredients and mix once more until it reaches a spreadable thick batter.Add some milk (dairy or dairy-free) to help achieve a smoother consistency.

Step 6

Transfer to a jar. If you refrigerate, it will get hard, so the best way is to leave it at room temperature.

Step 7

Fridge: any leftover brownie batter dip can be refrigerated in an airtight container (I use glass jars) for between 1-2 weeksFreezer: I haven't tried to freeze this brownie batter dip, however, it should work. Freeze in a freezer-safe airtight container for between 2-3 months. Thaw in the fridge and reblend for a few seconds if needed.