More commonly known as Nutella, this chocolate and hazelnut combo has a special place in my heart. Now that I live in Oregon, the land of hazelnuts, I thought it time to pay homage to the states famous (and my favorite) nut. It only requires 4 ingredients and you end up with a rich, decadent yet healthy spread. I highly recommend you give this one a try.
1 cup hazelnuts (145g), roasted*
1/4 tsp salt
2 tsp maple syrup
1 tbsp cocoa powder
1 tbsp coconut oil, melted (optional for a smoother, thinner nut butter)
*To roast hazelnuts, preheat oven to 350F and put the nuts in for about 10 minutes, shaking the pan at 5 minutes to ensure even roasting and prevent burning. No need to remove the skins!
1. Place the roasted hazelnuts into a food processor and process until smooth — this takes about 5 or so minutes (that’s a complete guess). First it turns to hazelnut ‘sand’, then it gets thicker and eventually will turn into a hazelnut ball and THEN finally it will smooth out into a thick nut butter. Be patient, I promise you will not regret it.
2. Then add the remaining ingredients and pulse again until everything is mixed properly. If you want a less thick nut butter, then melt 1 tbsp of coconut oil and blend that in as well. Do a taste test and adjust it to your liking — add some more sweetener, salt or cocoa powder.
3. Store in a mason jar in the fridge and enjoy spread on toast or by the spoonful. I opt for ‘by the spoonful’ but I also like it with a banana or spread on toast. Enjoy!