I’ve been on a huge nut butter kick lately. Whenever there’s a package of nuts in my house, it doesn’t take long for me to roast and blend them up into a delicious creamy paste so I can eat it with apples for lunch. It’s simple, delicious, and has just the right amount of protein and fat to make me feel full until dinnertime.
That’s why I had to try Izy’s recipe for Toasted Coconut-Hazelnut Butter on her blog Top with Cinnamon. Not only does it have the rich flavor of regular hazelnut butter, but it’s even creamier in both texture and flavor due to the addition of coconut.
At room temperature, this butter is quite loose, which makes it perfect for dipping apples and banana slices as I often do. And even if you keep it in the refrigerator, instead of hardening up like pure nut butter, it’ll stay nice and spreadable, and remain fresh for several months without going rancid.
1 cup unsweetened dessicated coconut
2 cups hazelnuts
Pinch of salt
• If you’re using raw hazelnuts, preheat your oven to 350°F and spread your hazelnuts out in a single layer on a rimmed cookie sheet. Place in the middle of the oven for 10 minutes, or until the nuts are golden brown. Remove from oven, and let cool for 5 minutes.
• Pour your dessicated coconut into a skillet and heat over the stove on medium for 3 minutes, or until it just starts to become fragrant and brown on the edges. Remove from heat.
• Place your roasted hazelnuts and your toasted coconut into the bowl of a food processor with a pinch of salt, and process for 2-3 minutes, or until the mixture has formed into a smooth butter of uniform consistency.
• Pour into a jar or an airtight container and store at room temperature for up to 2 weeks, or in the refrigerator for up to 3 months.
More homemade gift ideas:
Chocolate Nut Date Bars Sunflower Seed Butter Homemade Sauerkraut Cranberry Harvest Muffins
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