Chocolate Hazelnut Butter
I am very, very proud of this recipe. The funny thing is, I just made it up one day. And it is so, so , so easy. It’s basically my version of homemade nutella. The funny thing is, it’s made with peanut butter! So this recipe is a two-for-one. Homemade peanut butter + homemade nutella.
2 cup raw peanuts
- 2 tbsp raw cacao powder
- 2 tsp hazelnut extract
- Optional: raw agave & sea salt (recommended)
Now, this recipe is delicous made with raw peanuts. However, it is also delicious with roasted peanuts. So, choose your poison. If you’re roasting, peanuts go in the oven on a baking sheet for about 8 minutes at 350. They will darken slightly and become more fragrant. Watch them closely so they don’t burn.
These were my peanuts after the oven. See? Just a tad darker.
Let the peanuts cool for a few minutes and then place them in the food processor.
Send them for a whirl. Literally, just turn it on and walk away to do whatever you want for about 5 minutes. The peanuts will process faster if you roasted them simply because the natural oils that are created make the peanut butter more creamy, quicker.
Once your peanut butter looks like, well, peanut butter, it’s time to add your ingredients.
I’m not so big on measuring, so everything is kind of a rough estimate. Add as much salt as YOU like in your peanut butter.
Add the cacao and hazelnut extract. The more cacao you add, the richer and darker it will get. So I’ll leave that up to you. My general rule is at least 1 tbsp cacao and 1 tsp extract for every 1 cup peanuts you used. I generally make this in 1-2 cup batches at a time, simply because you need to be prepared to eat it all..sometimes within just a few days. Oops!
Now, if you want your spread to be more sweet, like nutella, add a little raw agave. Remember, the raw cacao will make the butter a little bitter, so I usually add just enough for it to be a little sweet, but not like a dessert. This is the fun part, the taste testing part.
Once your masterpiece has satisfied you, quit mixing and adding and just start eating the darn stuff. Now, people have asked me how long homemade nut butters keep in the fridge. Well, the problem is that they never really last long enough to test a decent expiration date before they are devoured. But I will say, I’ve held my spoon back long enough to say they’ll keep at least a week stored in an airtight container in the fridge. Keep in mind, nut butters are creamy because of their natural oils and the longer it stays in the fridge, the more oil it will start to lose. See why I make this in small batches? 1 cup in 3-4 days is all my bum can handle!
1 Serving = 2 tbsp: