Hazelnut Butter
Serves: scant ½ cup
If you want to make this recipe just to have some hazelnut butter on hand for whatever, you may want to add some sugar to it after grinding it to a paste. I did not do this because I am using it to go into my recipe where there is already sugar going to be added, but you can of course add some to your taste.
The oil is also optional for a creamier nut butter, again I left this out for the recipe since I wanted just pure hazelnut paste
This recipe is worked out exactly to go into the Ferrero Rocher truffles (recipe follows) but if you are making it just to have the nut butter, I recommend making it 3X
  • Hazelnuts 1 cup (6ounces)
  • *Optional Sugar 2 tablespoons
  • *Optional oil 1-2 tablespoons
  1. Toast the hazelnuts for 15 minutes at 350°F for 15 minutes
  2. Immediately transfer the hot hazelnuts to a kitchen towel and then encasing them in the towel rub them to get the skins off. (Don't worry if you can't get them all off)
  3. Transfer the nuts to a food processor and process to butter.
  4. This will take 5-7 minutes, stopping to scrape the sides a couple times to make an even paste.
  5. At this point you can add the optional sugar and if the paste seems too dry you can add the oil for a creamier spread
Store nut butter in the refrigerator in a clean airtight container for up to 2 weeks
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/vegan-ferrero-rocher-mousse-cake/