Recipe :: Hazelnut Butter
This is a great alternative to use instead of jam or butter on toast. I like to spread this on top of my raisin bread (sprouted of course) toast. I got my recipe from this video, but because I don’t have a super awesome food processor, mine did not come out quite as smooth and the consistency and color were different. It still tasted good. I stored half of the mixture in the freezer and the other half in the fridge since it made so much. Hazelnuts are not exactly cheap, so I didn’t want anything to spoil and go to waste. Because mine looked a little bootlegged, I am posting her recipe and adding my notes at the bottom.
2 cups hazelnuts, soaked 6-8 hours, drained, rinsed and dehydrated 8 hours or until crunchy
1 1/2 cups agave nectar
1/2 tsp Himalayan pink salt
1 tsp cinnamon
1/2 cup coconut oil, liquid
3/4 cup cacao powder
- Place hazelnuts, salt and cinnamon into a food processor with the blender and process until nuts become butter (this might take up to 10 – 15 minutes). Periodically, scrape nuts down from the side of processor bowl to keep ingredients well incorporated.
- Add coconut oil and cacao to nut butter and process again until all ingredients are well combined.
- Place in airtight glass container. Will keep for one month.
About Chef Tina Jo:
Chef Tina Jo is a highly respected Gourmet Raw Vegan Chef, Author, Speaker and Coach known internationally for her humor and down–to–earth approach to raw veganism. She, along with her TV show Splendor in the Raw, was awarded Top 10 Best Show, Best Chef and Best Website in the Best of Raw 2009 Awards. She has made it her life’s mission to bring super delicious, fresh, simple, fun, affordable raw vegan food to the mainstream.
Through her books, DVDs, and programs, Chef Tina Jo is teaching Americans how to make healthy lifestyles DELICIOUS, bringing live whole foods back to the dinner table one dinner plate at a time. Learn more at www.cheftinajo.com.
I couldn’t find cacao powder at the store I was in at the time, so I bought cacoa nibs instead. I was just too lazy to head over to Whole Foods. I substituted the Himalayan pink salt for regular sea salt. My let my food processor run for almost 30 minutes and almost burnt out the motor trying to get the same consistency as her with no luck. It tasted good, so I gave up.