Chocolate Hazelnut Butter and Gingerbread Spiced Hazelnut Butter

allergy friendly dairy free gluten free hazelnut butter nut butters paleo vegan

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 2ndbowl, 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!



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