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Not quite nutella

Chocolate Nut Butter

Course Condiment
Cuisine British
Prep Time 15 minutes
Total Time 15 minutes
Servings 20
Author Fiona Maclean

Ingredients

  • 200 g Hazelnuts
  • 100 g Dark Chocolate
  • 2 teaspoons Cocoa Powder
  • 1 teaspoon Walnut Oil You can add more for a 'runnier' butter
  • 1 teaspoon Honey/Agave Nectar Vegans can use Agave Nectar. Add more of either to taste
  • 1 pinch Fleur de Sel Or more to taste

Instructions

  1. Gently roast the nuts in a low oven for 20 minutes till the skins can be rubbed off (if not skinned already) or they are turning slightly golden
  2. Remove the skins by rubbing with a clean tea towel
  3. Pop the nuts into the blender or food processor and blitz until the mixture turns to peanut butter consistency. The length of time this takes will depend on your blender power and could take 5 - 8 minutes in a normal food processor
  4. If you are using a vitamix or froothie type of elite blender, you can add the chocolate at this stage without melting first as the heat of the machine will melt the chocolate. If not, melt the chocolate over a bain marie or in the microwave
  5. Add the chocolate, cocoa, honey, salt and walnut oil and continue to blitz until well mixed. You will probably need to scrape down the sides from time to time. Once blended taste and adjust salt and honey as required. You can also add more oil if you want a smoother spread. Reblitz as necessary
  6. Enjoy! This will keep in the fridge for at least 2-3 weeks or in a cupboard for a week or so.