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Chocolate Hazelnut Butter

by Tiffany Lo featured in Homemade Nut Butters 4 Ways


for 12 servings

  • 3 cups
    roasted hazelnut (450 g)
  • ⅓ cup
    unsweetened cocoa powder (40 g)
  • 3 tablespoons
    maple syrup
  • 1 tablespoon
    vanilla extract
  • 2 tablespoons
    canola oil

Special Equipment

  • food processor
    Calories 230
    Fat 20g
    Carbs 9g
    Fiber 3g
    Sugar 3g
    Protein 4g

Estimated values based on one serving size.



  1. NOTE: If you have unroasted nuts, preheat oven to 350°F (180°C). Spread hazelnuts onto a baking tray and bake for 10-12 minutes or until you can smell them.
  2. In a food processor, blend roasted hazelnuts. Scrape down the sides when necessary.
  3. Once the hazelnuts have broken down and become crumbly, add unsweetened cocoa powder, maple syrup, and vanilla extract.
  4. Blend again and slowly add canola oil while still mixing. Add more canola oil if you want a creamier texture.
  5. Pour into a jar, store in a refrigerator and use within one month.
  6. Nutrition Calories: 3029 Fat: 255 grams Carbs: 150 grams Fiber: 52 grams Sugars: 44 grams Protein: 71 grams
  7. Enjoy!




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