hazelnut butter

A delicious ONE ingredient homemade hazelnut butter recipe that is both cost-efficient in comparison to its store-bought counterpart but also super delicious. Plus, this blog post also includes flavoured hazelnut butter options, the various health benefits of hazelnuts &amp; hazelnut butter uses! - From including within baked goods to using at as a drizzle or spread and many other suggestions!

Homemade Hazelnut Butter

hazelnuts (raw)

To begin, roast the hazelnuts in the oven at 165ºC (fan assisted) for 15 minutes. Leave them to cool till warm-to-the-touch.

Remove the skin from the hazelnuts. To remove the skins you can either simply scrunch them in your hands or bunch them up within a clean towel and rub between your hands. The skins will fall off the roasted nuts fairly easily, this way as the friction of the nuts rubbing together will cause the skins to loosen. 

Blend them in a high-speed processor/blender. It&#039;s best to do so at intervals so the nuts (and machine) don&#039;t overheat. The longer you blend the runnier the nut butter consistency will be. For a smooth runny hazelnut butter, blend for about 15 minutes with breaks every 2-3 minutes.

Once the hazelnut butter is ready, simply transfer it to an airtight glass container and keep this in the fridge for 2-3 months or at room temperature for around a month.

https://content.jwplatform.com/videos/39PQDq9G.mp4

A delicious ONE ingredient homemade hazelnut butter recipe with flavoured hazelnut butter options, health benefits of hazelnuts &amp; hazelnut butter uses!

How to make Homemade Hazelnut Butter

With just 5 ingredients and 30 minutes of your time, you can whip up a delicious jar of homemade Vegan Nutella. Dairy-free, Vegan, Paleo, refined sugar-free and healthier than the store-bought version!

DIY Homemade Vegan Nutella (5 ingredients)

Cups Hazelnuts

Maple Syrup

Tbsp Coconut Oil

Tsp vanilla extract

salt

Splash of plant-based milk, only needed

Spread the hazelnuts as a single layer on a baking sheet and place in the oven for between 8-10 minutes at 160ºC/320F (fan assisted).

Once ready, remove from the oven. You can leave the hazelnuts to cool down slightly, but I just pour them straight onto a kitchen towel and rub. Bring the sides of the towel up around them and scrunch, scrunch, scrunch in your hand. This should loosen all the skins. *

remove the hazelnuts from the skins and pour into a high-powered food processor or blender.

Blitz until you obtain a smooth butter. If you&#039;ve seen my recipe for hazelnut butter then you&#039;ll know that it takes me around fifteen minutes. However, this will vary.**

Once you've achieved a texture that you're happy with then add all the remaining ingredients into the blender and blitz again until thoroughly combined. If the chocolate spread seems too thick, then you can add a little splash of plant-based milk ( like this hazelnut milk) to loosen it up.

Once ready, your dairy free Nutella can be stored in an airtight container in the fridge for 2 weeks.

https://content.jwplatform.com/videos/Xc54Wgwz.mp4

Homemade vegan Nutella made from hazelnuts and cocoa. Serve with banana bread.

Homemade Vegan Nutella - AlphaFoodie

Easy, 3-ingredient hazelnut butter infused with sea salt, ground cinnamon, and lightly sweetened with coconut sugar. A nutrient-packed spread that's perfect on toast, pancakes, waffles, and more!

Cinnamon Hazelnut Butter

hazelnuts

cinnamon

tsp sea salt

coconut sugar ((optional))

Preheat oven to 350 degrees F (176 C) and add hazelnuts to a baking sheet in a single layer. Roast for a total of 12-15 minutes, or until fragrant and golden brown.

Remove from oven and let cool slightly. Then transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins (see photo). You want to get as much as possible off because it yields a creamier nut butter. But it doesn’t have to be perfect!

Leaving excess skin behind, scoop hazelnuts into a food processor or high speed blender. Blend on low until a butter begins to form - about 7-9 minutes total - scraping down sides as needed.

Once the hazelnut butter is creamy and smooth, add the ground cinnamon, sea salt, and coconut sugar (optional).

Blend/puree again until well incorporated. Taste and adjust seasonings as needed.

Transfer hazelnut butter to a clean jar and store at room temperature for up to 3 weeks, or in the refrigerator for up to 2 months (or more).

Here&#39;s how to make hazelnut butter with just 1 simple ingredient! All you need is a food processor and some patience.

hazelnuts ((raw or blanched; about 3 cups))

salt ((optional))

If you&#39;re starting with hazelnuts that have skin, preheat the oven to 300ºF. (You can skip this step if starting with blanched nuts.) Spread the hazelnuts out into a single layer on a rimmed baking sheet, and place them in the oven to roast for 10 to 15 minutes, until the skins start to crack.

When the hazelnuts are done roasting, let them cool until you can safely handle them. Transfer the hazelnuts to a dry towel, and rub them gently until the skins start to fall off. It&#39;s okay if you don&#39;t get the skin off every single nut; you&#39;re just trying to remove as much as possible. (The hazelnut skin is bitter, so the more you remove, the better the flavor will be.)

Transfer the skinned hazelnuts to the bowl of a large food processor fitted with an &quot;S&quot; blade. Secure the lid and process the nuts for about 5 minutes, stopping to scrape down the sides of the machine as you go. I usually scrape the sides every minute or so, if the ground hazelnuts keep crawling up the sides of the machine.

After roughly 5 minutes of processing, the ground hazelnuts should start to thicken up, turning into a paste. Continue processing, for another 4 to 5 minutes, until you hear more of a &quot;sloshing&quot; sound. When the hazelnut butter is done, it should have a very runny texture, and will drip off of a spoon.

You can use this hazelnut butter right away, or you can add up to a 1/2 teaspoon of salt and process briefly, for a salted hazelnut butter. Do not add any liquids to this recipe, like honey, maple syrup, or vanilla extract, as it may cause the hazelnut butter to sieze and could ruin the texture. (See the notes below for a sweet recipe.)

Homemade hazelnut butter can be stored in an airtight container in the fridge for at least 1 month, when you only use clean utensils in the jar. Be sure to keep it free from added moisture for the best shelf life.

A smooth and creamy homemade Sugar-free Nutella made with raw cacao powder and sweetened with stevia. With the natural oils of roasted hazelnuts and no added oil or sugar, this healthy Nutella makes the perfect low carb spread. Vegan too!

Healthy Homemade Sugar-free Nutella (Low-Carb & Vegan)

Hazelnuts (270 grams)

Tbsp Cacao Powder

¾ tsp Vanilla Extract

Stevia Sweetener (1 Tbsp sugar worth (Use your brand's Conversion Chart))

Preheat oven to 350°F.

Place hazelnuts on a large baking sheet and spread into a single layer.

Bake for about 10 minutes, shaking half way.

Wrap nuts in paper towels and rub vigorously to remove as many lose skins as possible - this makes it more creamy.

Let cool slightly until warm, 5-7 minutes.

Transfer to a food processor or high-speed blender and process until smooth and creamy, scraping down sides if necessary. Takes about 3-4 minutes

If mixture gets too hot, stop processing and allow to cool for a bit before continuing.

Add cacao powder, vanilla and stevia sweetener, and process again until combined.

This is a GREAT Nutella recipe! This recipe allowed me to taste the real-ness of the ingredients, without the guilt!

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The most viewed hazelnut butter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine