Place hazelnuts in food processor. Cover and pulse 10 to 15 times or until finely chopped. Continue processing 6 to 7 minutes or until smooth and creamy, stopping occasionally to scrape down sides.
Go beyond peanut and almond butter with a rich chocolate nut butter made from hazelnuts.
Nuts about nut butter? Watch how this recipe comes together on an episode of Seasons on HSTV, and follow along with this how-to.
Servings and Ingredients
|2 c. unsalted hazelnuts|
|1 c. Hy-Vee powdered sugar|
|⅓ c. Hy-Vee unsweetened cocoa powder|
|¼ c. Full Circle Market organic refined coconut oil, warm and melted|
|Hy-Vee salt, to taste|
Things To Grab
- Food processor
- Airtight container, for storage
Add powdered sugar and cocoa powder; cover and process 2 to 3 minutes or until combined. With processor running, slowly pour in warm, melted coconut oil. Continue processing 2 to 3 minutes or until well combined. Season to taste with salt; cover and process 1 minute more.
Store in an airtight container at room temperature up to 2 weeks.
160 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 0mg
- Sodium: 0mg
- Total Carbohydrates: 11g
- Protein: 3g
Vitamin D 0%