Not a day goes by that I don’t have nut butter. My go-to is almond butter (Once Again is a fave). Every now and then I will splurge on Artisana’s raw nut butters and special blended farmer’s market butters. But once I made my own, there wasn’t anything quite like it at the markets anymore.
Feel free to switch up the nuts and seeds to make up your own unique combo. Some great add ins: sunflower seeds, chia seeds, hemp seeds, vanilla extract, and coconut butter. Fair warning, this is a pretty messy process. I chose to roast raw nuts for a robust and fresh flavor but also made the process messier and tad bit more labor intensive. Should you buy roasted nuts, make sure they are dry roasted and without any oil or other ingredients. Some like to refrigerate nut butters (to preserve for up to 3 weeks) but I prefer mine in room temperature.
SERVINGS: 16 oz jar PREP TIME: 15 minutes READY TO ENJOY: 10 minutes
INGREDIENTS:
- 2 cups raw hazelnuts
- 1 cup raw cashews
- 3 Tbs cacao powder (Navitas is my fave)
INSTRUCTIONS:
- Pre-heat oven to 350F.
- On a sheet pan, spread nuts evenly and roast for 8-12 minutes. Be sure to check every minute or so after 8 minutes as they can burn pretty quickly.
- Make sure to remove hazelnut skin by rubbing in clean dry dish towel (this part is pretty messy). Removing most of the skin is best (not all will come off).
- Place nuts in food processor (or blender). Add cacao powder and blend/mix. Texture will change from mealy to gritty to creamy and smooth but it will take some time. Be patient and stir mixture every now.
- Scoop out and transfer from blender/processor into jar. Enjoy!