A household favorite healthified! This recipe leaves you the option of making it sugar-free, but if you want a little sweetness, I suggest adding the maple syrup. Eat it on its own or in my Chocolate-Hazelnut Sticky Buns found in my e-book!

Healthy Chocolate-Hazelnut Butter

Makes about 1 to 1¼ cups

Gluten-free, Grain-free, Dairy-free, Soy-free, Egg-free, Paleo

2½ to 3 cups raw hazelnuts
3 tablespoons unsweetened cocoa powder or raw cacao powder
1 teaspoon vanilla extract
½ teaspoon sea salt
2 to 3 tablespoons maple syrup (optional)

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Spread the hazelnuts evenly on the baking sheet. Roast for 15 minutes until golden brown and fragrant.
Transfer the hazelnuts to a high-speed blender. Start blending on medium-low speed, slowly increasing the speed to medium until the hazelnuts become very finely chopped (this takes about 3 minutes. Use a large spoon or the tamper to help with processing if needed). Increase the speed to high, and using the tamper, continue to blend until the mixture starts to become a “butter” consistency.
Add the cocoa powder or raw cacao powder, vanilla extract, sea salt, and maple syrup if using. Process again on medium speed until desired consistency (again using the tamper and increasing the speed as you need to).
Transfer the mixture to a mason jar. Allow the nut butter to come to room temperature (might be hot after blending) before storing.

*I used a Vitamix, but I’m sure this recipe would work in a food processor.

Recipe E-Book