Hazelnut Butter (Edit recipe)

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I have a soft spot in my heart for hazelnuts, so that’s where I decided to start. The thing with hazelnuts, also known as filberts, is that they contain less fat and more carbs than macadamias so I knew I would have to tinker with adding extra fat to get a good, spreadable consistency. I think I got it right finally after a couple of weeks. I’m not that far away from taking a run at a paleo nutella type spread in the future!

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Original Recipe

PREP TIME

5 minutes

COOK TIME

5 minutes

INGREDIENTS

4

Serves: 1

Ingredients

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add hazelnuts to a food processor or a blender and blend until smooth. Stop every couple minutes to scrape down the side of the bowl to make sure nuts are evenly incorporated into a nut butter.
Once nuts are evenly processed, fold in hazelnut oil, vanilla extract and cinnamon. I used a stand mixer on a low setting to make sure everything is evenly incorporated.

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Show nutritional information

This is our estimate based on online research.
Calories:	2132
Fat:	220 g
Carbohydrates:	42 g
Protein:	36 g
Cholesterol:	0 g
Sodium:	0 mg
Fiber:	24 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated for total recipe.