A jar of homemade hazelnut butter is always in my fridge!
I simply spread it as it is on my fabulous no-knead sourdough bread, I use it to top my morning oatmeal, or I mix it up with cocoa to make this out-of-this-world homemade vegan nutella .
But I have to confess.
When I was a little girl, I loved to eat triple layered sandwich bread filled with Nutella.
Later in my teens, when I started developing my passion for food and cooking, I also started reading the ingredient lists on every can, jar or package I bought from a grocery store. I learned that the ingredients on the labels are listed in order of quantity, so the first ingredients are the ones with more weight in the product.
BOOM! That meant that my beloved chocolate cream was full of sugar and some unspecified vegetable oil.
I still did not know exactly why, but I didn’t like it at all! So I started to go on the hunt for alternatives.
It was a huge surprise to find out that you can make a chocolate spread with no other fats apart from the natural oil in the hazelnuts!
I did find some good chocolate spreads on the market, but at some point, I wanted to control the quantity and the quality of the sugar in it.
After lots of experiments, I now happily produce my hazelnut & chocolate cream at home, and I absolutely love it.
This hazelnut butter is the key ingredient for my Nourishella.
But it’s also a deliciousness on its own!
So I’ll cover how to make my chocolate spread in a separate post, as this gorgeous hazelnut butter deserves its dedicated post.
HOMEMADE HAZELNUT BUTTER
makes 1 cup (250 ml) hazelnut butter
- 2 cups (300 gr) of raw hazelnuts
1. Preheat the oven at 180° (350 F). Place the hazelnuts on a baking tray covered with parchment paper and let them toast for about 15-20 minutes or until they are golden brown and the skin begins to crack. I suggest you check out often on them as they tend to burn. After the first 5 minutes, give them a nice stir and if needed, reduce the heat.
Transfer the hot hazelnuts into a clean kitchen towel and wrap them up. Let them cool down, then rub them with the hands to remove as much skin as possible.
2. Place the peeled hazelnuts in a food processor and mix. In the first minutes, you ‘ll need to stop the processor frequently to scrape down the grounded hazelnuts from the sides. The whole process can last a few minutes, depending on the power of your food processor. With mine (2 cups, 500 Watt and 4 blades) I manage to make gorgeous nut butter in less than 5 minutes.
3. Process until the grounded hazelnuts turn into a very fluid, velvety cream. Your hazelnut butter!
4. Pour the butter in a jar and store it in the fridge for up to a week.
Naturally sweet, this hazelnut cream is delicious simply on a slice of good bread, amazing also in porridges and smoothies.