This homemade roasted hazelnut butter is smooth, rich, and so much better than storebought nut butter. Spread it on toast, add it to no-bake desserts, top your porridge, or make your own vegan Nutella!
📖 What To Expect
- Wholesome & Minimal Ingredients - Made with natural ingredients and without any added oil or sugar, and is naturally dairy-free, vegan, gluten free, and keto.
- Quick & Easy Preparation - You only need 15 minutes of hands-on prep time.
- Smooth & Creamy Texture - This nut butter has a runny consistency that thickens up slightly in the fridge, making it perfect for spreading and adding to recipes.
- Delicious & Flavorful - Deeply toasted hazelnuts enhanced by sea salt and real vanilla flecks, to help bring out their natural sweetness.
- Incredibly Versatile - While delicious enough to eat straight from the spoon, this creamy hazelnut butter makes a beautiful addition to desserts, porridge, or toast.
🧾 Ingredients Needed
Here's everything you need to make homemade hazelnut butter from scratch:
- 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 helps bring out the toasted flavor of the hazelnuts.
- Vanilla - 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.
🥣 How To Make Hazelnut Butter
This homemade nut butter recipe is so easy to prepare. Here’s how it’s done:
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.
Remove the skins from the toasted nuts. This is easily done by rubbing them between your fingers vigorously.
Add the toasted hazelnuts to a high-speed blender and blitz. First, the consistency will resemble hazelnut meal.
After a couple of minutes of blending the mixture will start to come together to form a nut butter consistency.
Add the sea salt and vanilla powder (or a scraped-out vanilla pod) to the blender jug with the nut butter.
Blitz for another 4-5 minutes until completely smooth and the consistency is runny without any lumps or grit.
🍽 Serving Suggestions
While there is no right or wrong way how to eat hazelnut butter, 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 - Smother it on toast, sourdough bread, biscuits, or muffins.
- Smoothies - Nut butter is a great way to add some healthy fats to your morning smoothie, plus 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.
When stored properly in an airtight, sealed jar, it'll last at room temperature for up to a week, or in the fridge for up to a month.
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.
My easy recipe is made from just hazelnuts, real vanilla bean, and, a pinch of salt.
Being homemade means no added palm oil 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 and enhances their nutty flavor!
🧈 More Vegan Spreads
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- 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.
- 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.
- Coffee lovers. Add half a teaspoon of good-quality espresso powder for a little hazelnut coffee kick of flavor!
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