Chocolate Hazelnut Butter and Gingerbread Spiced Hazelnut Butter

Recipe by Joanne Schneider from Nourished Body and Mind.

INGREDIENTS

• 2 cups roasted hazelnuts
• 2 tbsp. raw cacao powder
• 1 tbsp. maple syrup
• 1 teaspoon cinnamon
• ¼ tsp ginger, ¼ tsp cloves, ¼ tsp nutmeg, ½ tsp allspice.

INSTRUCTIONS

• Roast Hazelnuts on parchment-lined baking sheet at 375 for about 10 minutes and allow to cool. Place the cooled hazelnuts onto a clean dish towel and rub until most of the outer brown skin comes off.
• Add hazelnuts and cinnamon (without the removed brown outer covering) into the NutraMilk and process into nut butter) .
• Once processed, divide the hazelnut butter into two bowls.
• To one bowl, add ¼ tsp ginger, ¼ tsp cloves, ¼ tsp nutmeg, ½ tsp allspice.
• To the 2^ndbowl, add 1 tbsp. raw cacao and tbsp.- maple syrup. Taste and add another tbsp. raw cacao if you want it more chocolatey.
• Keep each nut butter refrigerated in a sealed jar for up to two weeks!