Chocolate Hazelnut Butter

Recipe by Mercy
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READY IN: 30mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • GENERAL DIRECTIONS- FOOD PROCESSOR: Place roasted hazelnuts in food processor container with all-purpose blade.
  • Process to coarse butter texture, about 3 minutes.
  • Gradually add sugar, salt or other ingredients through feed tube.
  • Scrape down sides; continue to process until desired texture is achieved, 4 to 7 minutes.
  • BLENDER: Place roasted hazelnuts and 1 tablespoon vegetable oil in blender container and grind to meal on low speed.
  • Continue to blend on low for several minutes, scraping down sides of container as required and adding another tablespoon of oil, if necessary.
  • When butter is fairly fluid, blend on high for 2 to 3 minutes or until desired texture is achieved.
  • Gradually add other ingredients and blend on low until thoroughly mixed.
  • FOR CRUNCHY BUTTER: Stir in 1/4 cup roasted, chopped hazelnuts or raw sunflower seeds to finished butter.
  • Makes 1-3/4 cups butter.
  • These butter recipes are for"old-fashioned" butters with no stabilizers; if they are kept refrigerated, very little oil separation will occur.
  • Shelf life is about 3 months in the refrigerator.
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