hazelnut spread

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.

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Top 2 hazelnut spread recipes from across the web

The most viewed hazelnut spread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Homemade Hazelnut Butter

DIY Homemade Vegan Nutella (5 ingre...

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