Chocolate Almond Hazelnut Butter Recipes
CHOCOLATE-HAZELNUT BUTTER
Store varieties of chocolate-hazelnut butter just can't compete with the homemade kind. Slather it on everything from toast and pretzels to banana chunks and shortbread cookies. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Time 15m
Yield 1-1/2 cups.
Number Of Ingredients 4
Steps:
- Place hazelnuts in a food processor; cover and process for 2-3 minutes or until mixture pulls away from sides of processor. Continue processing while gradually adding confectioners' sugar, cocoa and salt to reach desired consistency. Store in the refrigerator.
Nutrition Facts : Calories 232 calories, Fat 18g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 3g fiber), Protein 4g protein.
CHOCOLATE HAZELNUT ALMOND BUTTER
Chocolate Hazelnut Almond Butter is my healthy alternative to a popular spread that's got a lot of sugar. See how easy it is to make!
Provided by Steph Gaudreau
Categories Sauce
Time 5m
Number Of Ingredients 7
Steps:
- Combine the nuts, cocoa powder, honey, vanilla and sea salt in a food processor.
- Drizzle in the melted coconut oil and process for several minutes or until smooth.
- Store in a tightly covered jar. For best results, keep in the refrigerator, though you'll have to soften it before using.
Nutrition Facts : Calories 75 kcal, Carbohydrate 2 g, Protein 1 g, Fat 7 g, SaturatedFat 3 g, Sodium 36 mg, ServingSize 1 serving
CHOCOLATE ALMOND HAZELNUT SPREAD
"Nutella" style nut spread that is refined sugar free.
Provided by joan
Categories Snack
Number Of Ingredients 7
Steps:
- If nuts are raw, roast them by spreading in a single layer on cookie sheets and baking at 350 degrees F for about 8-10 minutes. Watch them as they can burn easily.
- Place the hazelnuts in a clean kitchen towel and rub them together vigorously to remove the as much of the skins as possible.
- Be sure your nuts are completely cool before adding them to the Vitamix.
- Add nuts to Vitamix. Remove the cap from the lid and insert the tamper. Start at Variable 1 and quickly increase the speed to Variable 10. Blend while pushing down in each corner of the blender with the tamper to move the nuts into the blades. It will turn to powder and as you continue to blend and tamp it will start to turn creamy. (This should take around a minute.)
- When it gets creamy, stop the blender and add the coconut sugar, cocoa, vanilla and salt. Turn the blender back on to Variable 10 and blend and tamp to incorporate them completely.
- At this point, if your mixture still seems dry and not so creamy, start adding coconut oil - a tablespoon or 2 at a time. I soak and dehydrate my nuts before using and this does make them dryer, so I normally have to add about 1/4 cup or so of coconut oil. If you don't dehydrate them first, you may not need to add any extra oil.
- Spoon into jars. I keep a small jar of it out on the counter, and store the remainder in the fridge.
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