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Homemade Cocoa Hazelnut Butter photo

Cocoa Hazelnut Butter

This Cocoa Hazelnut Butter is a creamy, chocolatey delight! Perfect for breakfast, snacks, or desserts, it's a treat you won't want to miss!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Spread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1.5 cups Toasted Hazelnuts unsalted, roasted
  • 0.25 teaspoon Sea Salt
  • 0.25 cup Honey or maple syrup as vegan alternative
  • 0.25 cup Cocoa Powder unsweetened
  • 0.25 cup Olive Oil extra virgin
  • splash Water optional, to adjust consistency

Equipment

  • Food processor
  • Spatula
  • Measuring cups and spoons
  • Storage Jar

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them for 10-12 minutes, or until golden brown and fragrant.
  2. Let the hazelnuts cool slightly, then transfer them to your food processor. Blend on high speed for about 5-10 minutes, scraping down the sides as needed, until a smooth butter forms.
  3. Add the sea salt, honey, cocoa powder, and olive oil to the creamy hazelnuts. Blend again until everything is well combined and smooth. If too thick, add a splash of water.
  4. Taste and adjust sweetness or saltiness if necessary. Blend again to combine any adjustments.
  5. Transfer the Cocoa Hazelnut Butter to a clean jar and store in the refrigerator. It should stay fresh for up to two weeks.

Notes

  • Store in an airtight jar in the refrigerator for freshness.
  • Use clean utensils to prevent contamination.
  • Check for off smells before using, and discard if necessary.