Smooth and velvety in texture with a sweet, nutty, and chocolate flavour.
Spread this rich, creamy nut butter on toast or banana slices for a delicious midday snack!
• 3 tablespoon sugar
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons rapeseed oil
• 1 cup hazelnuts
• 1 1/3 cup milk chocolate, melted
• 1 teaspoon sea salt
• 1 teaspoon vanilla extract
Preheat oven to 356°F. Spread hazelnuts in a single layer on a baking sheet and toast, stirring once or twice, until fragrant and browned for about 13 minutes. Wrap warm nuts in a kitchen towel and rub vigorously to remove skins. It’s okay if bits of skin remain. Let nuts cool.
Combine nuts, sugar, chocolate, cocoa powder, salt, oil and vanilla in a blender. Secure lid and turn the dial to a slow speed. Slowly increase speed to medium. If needed, stop blending to push down ingredients and stir together. Blend until the mixture is smooth and creamy. Stop blender a few times during blending to scrape sides and bottom of the jar with the tamper to ensure the smoothest result possible.
Store in an airtight container in the refrigerator for up to 3 weeks.