This recipe should probably come with a disclaimer that you won’t be able to stop eating it. The first time I made this I think more of the mixture made it into my mouth than into the jar, it’s a lovely alternative to the sugar and dairy laden shop varieties. The hazelnuts where picked from a strand of wild trees in my home town but store brought nuts will work just as well.
The trick is to have a high powered blender like a vitamix or a juicer that will make nut butters, by roasting the nut you make the oils more extractable which gives you a nice textured nut butter.
Makes 2 cups, prep time 20 min, cook time 10 min
3 cups hazelnuts, shelled
2 tbsp cocoa powder
1 tbsp honey + extra to taste
Pinch of salt
Preheat oven to 175C, and roast hazelnuts for 10 min until golden. Remove from oven and transfer nuts onto a clean tea towel, fold over half of tea towel and rigorously rub the hazelnuts until the skins peel off.
Using a Champion juicer or high powered blender, grind the nuts into butter, this may take a while if you don’t have a super strong blender. You can speed up the process by adding a couple of tbsp of coconut oil. If you just want a lovely hazelnut butter you can set some of the mixture aside here.
Transfer into a bowl and mix in cocoa and honey. Taste and add more sweetener if you like.
Store in an airtight jar in the fridge and slather on toast with slices of banana, dollop on ice cream or eat by the spoonful.