Recently, I’ve spent a lot of time in the kitchen working on my macadamia nut butter recipe to enjoy not only all on it’s own but also as the base for several other recipes like the Macadamia Coconut Candy. Since I was able to make what I thought, to be a pretty successful mac butter, I thought why not try some others as well? 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!
- 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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