Chocolate Hazelnut Almond Butter Recipes

CHOCOLATE HAZELNUT ALMOND BUTTER

Steps:

• Combine the nuts, cocoa powder, honey, vanilla and sea salt in a food processor.
• Drizzle in the melted coconut oil and process for several minutes or until smooth.
• Store in a tightly covered jar. For best results, keep in the refrigerator, though you'll have to soften it before using.

CHOCOLATE HAZELNUT BUTTER RECIPE

Steps:

• Add warm skinless hazelnuts to a food processor and process on low speed until creamy and smooth (about 5-10 minutes). You will need to scrape down the sides of your bowl every few minutes or so.
• Add the rest of the ingredients.
• Pulse and process for 30 seconds for the mixture to come together. Do not over-mix as the mixture can separate.
• Taste and adjust for sweetness.
• Pour mixture into sterile jars.
• Keep at room temperature or refrigerated for one month. Please note that the spread will harden once refrigerated.

CHOCOLATE-HAZELNUT BUTTER

Steps:

• Place hazelnuts in a food processor; cover and process for 2-3 minutes or until mixture pulls away from sides of processor. Continue processing while gradually adding confectioners' sugar, cocoa and salt to reach desired consistency. Store in the refrigerator.

CHOCOLATE HAZELNUT BUTTER RECIPE BY TASTY

Steps:

• NOTE: If you have unroasted nuts, preheat oven to 350°F (180°C). Spread hazelnuts onto a baking tray and bake for 10-12 minutes or until you can smell them.
• In a food processor, blend roasted hazelnuts. Scrape down the sides when necessary.
• Once the hazelnuts have broken down and become crumbly, add unsweetened cocoa powder, maple syrup, and vanilla extract.
• Blend again and slowly add canola oil while still mixing. Add more canola oil if you want a creamier texture.
• Pour into a jar, store in a refrigerator and use within one month.
• Nutrition Calories: 3029 Fat: 255 grams Carbs: 150 grams Fiber: 52 grams Sugars: 44 grams Protein: 71 grams
• Enjoy!

CHOCOLATE ALMOND- HAZELNUT BUTTER

Steps:

• Toast 3/4 cup blanched hazelnuts on a baking sheet at 350 degrees F until golden, 15 to 20 minutes. While the hazelnuts are warm, make Basic Almond Butter, using 3/4 cup almonds and the hazelnuts; omit the vegetable oil. Add 3 tablespoons unsweetened Dutch-process cocoa powder and 2 tablespoons superfine sugar; process. Pulse in 1 ounce melted bittersweet chocolate until combined.