Care of Amy Symington of ameliaeats.com
Makes 3 cups
Serving size: 1 tbsp
Cooking time: 15 minutes
Preparation time: 20 minutes
- 6 cups water
- 6 tbsp baking soda
- 3 cups hazelnuts, blanched, skins removed and toasted
- 3/4 cup maple syrup
- 1 tbsp vanilla
- 3 tbsp dutch pressed cocoa powder
Directions: Preheat the oven to 375°F.
To remove the hazelnut skins: In a medium stock pot add water and bring to a boil. Once boiling add baking soda. Next, add the hazelnuts and boil for 3-4 minutes. Remove from boiling water and run under cold water. Place the hazelnuts on to a tea towel and manually dry. With the tea towel rub off the skins using your index finger and thumb. Add hazelnuts to a parchment lined baking sheet and place into the oven. Toast until golden brown, about 10 minutes.
To make butter: In a high powered blender (or food processor) add the hazelnuts and blend until completely smooth, about 5 minutes. Scrape down the sides of the equipment as needed. Add the maple syrup and vanilla, and blend for another 3 minutes.
Next, add the cocoa powder and blend until completely incorporated, about 3 minutes. Remove from blender and serve for breakfast with your favourite crepe recipe or as a snack spread over seasonal fruit.