Chocolate Nut Butter
Ingredients
- 2 cups hazelnuts
- 0.25 cup cacao or cocoa powder
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- 0.5 cup coconut milk carton; optional, if needed to thin
Servings: jar
Instructions
- Spread the nuts on a baking tray and roast for 15-20 minutes at 160 degrees C. The skins should look cracked. Let them cool then place in a tea towel and rub, to remove the skins.
- Put nuts in a food processor and blitz. Give your food processor a break every few minutes and scrape down the sides. First you'll end up with chopped nuts, then a couple of minutes later you'll end up with a nutty-looking dough. Keep going until the nuts release their oils, and the nut butter is a little liquidy.
- Keep going until the nuts release their oils, and the nut butter drips thickly off a spoon (around 10 minutes)
- Add cacao, coconut oil, vanilla, maple syrup and blitz.
- Add remaining milk if you like your chocolate nut butter a little more runny
- Store in a sterilised glass jar in the fridge for up to 2 weeks
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