Cocolate-hazel nut butter

Cocolate-hazel nut butter

Dairy free, gluten free, vegan

By
From
The Healthy Convert
Photographer
Elisa Watson, Jeremy Butler

Ingredients

Quantity Ingredient
250g dry-roasted hazelnuts
25g cacao powder
25ml vanilla extract
1/4 teaspoon ground sea salt
120ml plant-based milk
130g soft medjool dates, pitted

Method

  1. In a food processor or high-powered blender, blend the hazelnuts and process until they have a creamy butter consistency. Occasionally scrape down the sides of the bowl – and have patience — it will eventually turn to butter. Add the remaining ingredients and blend until silky smooth.
  2. Serve on top of pancakes, a dollop in smoothies, smeared on toast — the sky is the limit!
  3. Store nut butter in the fridge for up to 1 month.
Tags:
wholefood
allergy-friendly
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