Chocolate Hazelnut Butter


November 1, 2016

Care of Amy Symington of

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.

Filed under: Eat Veg elifelines Food of the Month Vegan & Vegetarian Recipes