Hazelnut butter with a twist

DSC_1837Nut butters….yummm! Once you try them you get fixed on them! On the market today you can pretty much find nut or seed butters of any kind..not only tahini, almond or peanut butter, but hazelnut, cashew, sunflower etc. They are so good and full of protein and good fats, so versatile, eaten on toast (for breakfast like in the picture below!), on fruit or added in smoothies for an extra protein boost, or straight out of the jar!
Nut butters tend to be on the pricey side, so making them at home is another good reason to try it. You just need a good blender and you’re set.
They make a great gift, too. In fact, I’m thinking of making tons of jars of different butters to give as christmas gifts this year.

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Before writing down the recipe, I would like to recommend this book by Nathan Runkle, founder of Mercy For Animals. It’s his biography, and talks about his journey of love and compassion for animals from his early teens till today. Mercy for Animals is a big non-profit organization in the States focusing on the overall improvement of animal welfare in the world. The book was very inspiring and reminded me of the many reasons I decided to take animal products off of my plate a long time ago. Highly suggest this (easy to read) book!

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·INGREDIENTS·
→2 cups of hazelnuts (raw or toasted)
→2 tbls coconut flakes
→2 tsp cocoa powder
→1 tsp cinnamon powder
→1 tsp brown sugar or maple syrup (optional)

In a blender start buzzing the nuts on low level, scraping down the sides frequently. Add the rest of ingredients and keep blending on a higher level. The final result should look creamy and smooth. The whole process takes between 5 and 10 minutes depending on your blender.
You can store it in a jar outside of the fridge for 2 weeks, or refrigerated and will last for longer.
Note: this is a variation of an ordinary hazelnut butter. You can make it like this or use just hazelnuts or add more ingredients to your liking.

 

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