Made with wholesome natural ingredients and without any added oil or added sugar, and is naturally dairy-free, vegan, gluten-free, and keto.
Spread it on toast, add it to no-bake desserts, top your porridge, or make your own vegan chocolate hazelnut butter!
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If you love hazelnut and chocolate, try my vegan ferrero rocher, nutella tart, and hazelnut cheesecake!
🧾 Ingredients Needed
Here's everything you need to make this homemade hazelnut butter recipe from scratch:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Raw Hazelnuts: Similar to my hazelnut milk recipe, I recommend buying these raw and roasting them at home for the freshest and most flavorsome nut butter.
- Sea Salt: I love using Maldon flaky salt but sea salt or Himalayan pink salt are good too. This takes the toasted hazelnut flavor to the next level!
- Vanilla: Compliments the slightly earthy taste of hazelnuts. You can use either a vanilla pod or vanilla powder here. I do not recommend using vanilla extract or paste as the added liquid will alter the consistency of the nut butter.
🔪 Instructions
Here are step-by-step images showing how to make hazelnut butter from scratch. Please refer to the detailed printable recipe card at the end of this page for full measurements and written instructions:
Step 1: Add the raw hazelnuts to a baking sheet and roast in a preheated oven for 10 minutes until toasted. Allow them to cool to room temperature.
Step 2: Remove the skins from the toasted nuts. This is easily done by rubbing them between your fingers vigorously.
Step 3: Add the toasted hazelnuts to a high-speed blender or food processor and blitz. First, the consistency will resemble hazelnut meal.
Step 4: After a couple of minutes of blending the mixture will start to come together to form a creamy texture.
Step 5: Add the sea salt and vanilla powder (or a scraped-out vanilla pod) to the blender jug with the nut butter.
Step 6: Blitz for another 4-5 minutes until completely smooth and you have creamy hazelnut butter. The consistency should be runny without any lumps or grit.
🍽 Serving Suggestions
This nut butter has a runny consistency that thickens slightly in the fridge, making it perfect for spreading and adding to countless recipes. Here are some of my favorite ways to enjoy it:
- Desserts: Make no-bake brownies, energy balls, truffles, hazelnut tart, stuffed dates, or you could even make a hazelnut version of peanut butter cups!
- Oatmeal: A dollop of nut butter on top of oatmeal or stir into overnight oats.
- Bread: Slather it on toast, sourdough bread, biscuits, or muffins.
- Smoothies: Nut butter is a great way to add some healthy fats to your morning smoothie, and it'll taste great! Check out this chocolate hazelnut smoothie by Pick Up Limes.
- Savory: You can use it in stir-fries, salad dressings, or to make sauces like these roasted sprouts with hazelnuts by Flora and Vino, yum!
- Cookies: Hazelnut butter forms the main ingredient for these chocolate hazelnut cookies.
💭 Recipe Tips
Use premium quality nuts. There is nothing worse than biting into a rancid or musty-flavored nut. For the best results use fresh premium hazelnuts, and store them in a sealed bag or container in the fridge once opened.
Set a timer on the hazelnuts as they’re roasting. The last thing you want is for them to burn and have to throw them out!
Zero waste tip. Add 2-3 cups of filtered water to your blender jug and blend on high to help clean out the jug *and* make some quick and easy homemade nut milk!
Use a good blender. As always I use my Vitamix, but the Ninja is also a great more affordable option. A standard blender may take more time to reach the desired consistency.
Remove the skins. While it isn't essential to remove *every bit* of skin from the hazelnuts, I advise getting as much as possible off, as hazelnut skins tend to be on the bitter side.
💬 FAQs
When stored properly in an airtight, sealed jar, it'll last at room temperature for up to a week. Or you can store it in the fridge for up to a month to extend the shelf life.
I highly recommend keeping it in a dark cupboard in your kitchen if you're keeping it at room temp, to avoid light getting at it. Also, make sure you use a clean spoon and don't double dip into the jar as this can introduce bacteria and spoil the nut butter.
This natural nut butter recipe is made from just hazelnuts, real vanilla bean, and, a pinch of salt.
Being homemade means no added palm oil, cane sugar, or sweeteners!
While you technically can, I really do recommend roasting the hazelnuts. Raw nut butter often has a dull, almost gray color, and lacks the depth of flavor of roasted nut butter.
Roasting hazelnuts helps them to release their natural oils, enhances their nutty flavor, and gives the nut butter a smooth texture!
You can add 1-2 tablespoons of coconut sugar if you want to make sweet hazelnut butter. I don't recommend adding liquid sweeteners like agave or maple syrup, as this will change the texture.
🧈 More Homemade Nut Butter Recipes
📖 Recipe
Homemade Roasted Hazelnut Butter
Ingredients
- 400 g (3 ⅓ cups) raw hazelnuts
- ¼ teaspoon sea salt
- 1 vanilla pod or ½ teaspoon vanilla powder, *see notes
Instructions
- Roast the hazelnuts: Preheat your oven to 180°C (356°F). Place the hazelnuts on a baking sheet and bake for 10 minutes, until toasted. Remove the tray from the oven and allow the hazelnuts to cool for 30 minutes.
- Remove the skins: Rub the hazelnuts between your hands to remove the skins, they should come off relatively easily.
- Blend: Add the roasted hazelnuts to a high-speed blender or food processor and blend for 3-4 minutes. First, they will turn into a coarse hazelnut meal, and then the mixture will start to form a nut butter consistency.
- Add flavors: Add the salt and vanilla powder, or if you're using a vanilla pod, scrape out the seeds and add them.
- Blend again: Blend for another 4-5 minutes until you have a very runny nut butter consistency. Scrape down the edges using a spatula in between blending if needed.
- Storage: Transfer the hazelnut butter to a storage jar with an airtight lid. It will keep at room temperature in a dark place for up to a week, or refrigerated for up to a month.
Notes
- I do not recommend using vanilla paste or extract as this will affect the consistency.
- To avoid wasting any leftover nut butter from the sides of the blender jug, simply add 2-3 cups of filtered water and blend to make a quick homemade nut milk!
- Remove the skins. While it isn't essential to remove *every bit* of skin from the hazelnuts, I advise getting as much as possible off, as hazelnut skins tend to be on the bitter side.
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