Cacao Hazelnut Butter

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 Cacao Hazelnut Butter
A tasty alternative to processed chocolate nut butters. Note that soaking your cashews ahead of time will give you a creamier butter.
Course Sauces/Condiments
Prep Time 10 Minutes
Servings
Ounces
Ingredients
  • 3/4 c. Raw, unsalted Hazelnuts
  • 1 c. Raw, unsalted Cashews
  • 1/3 c. Raw Cacao Nibs
  • 1/2 Tbl Nonnie's Bees, raw wildflower honey with cinnamon You can use regular wild honey and add a little cinnamon.
  • 1/4 Tsp Vanilla Real vanilla extract, not vanilla flavor
Course Sauces/Condiments
Prep Time 10 Minutes
Servings
Ounces
Ingredients
  • 3/4 c. Raw, unsalted Hazelnuts
  • 1 c. Raw, unsalted Cashews
  • 1/3 c. Raw Cacao Nibs
  • 1/2 Tbl Nonnie's Bees, raw wildflower honey with cinnamon You can use regular wild honey and add a little cinnamon.
  • 1/4 Tsp Vanilla Real vanilla extract, not vanilla flavor
Instructions
  1. Place nuts in food processor and process until the nuts become the consistency of flour.
  2. Once the mixture starts becoming "sticky", add honey, vanilla and cacao nibs.
  3. Process 4-6 minutes more, until mixture becomes the consistency of nut butter. Scrape the sides as needed to keep the mixture together and moving.
  4. Store in a cool, dry place or refrigerate. It will last at least a month.
Recipe Notes

The better your food processor, the quicker it will turn to a nut butter consistency.

I store my butters in a Weck or similar type jar with a snap on lid.  Using the gasket and clips is not advised as the natural oils in the nuts will cause the gasket to grow in size and no longer provide a seal.

 

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