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.
Servings Prep Time
10Ounces 10Minutes
Servings Prep Time
10Ounces 10Minutes
  • 3/4c. Raw, unsalted Hazelnuts
  • 1c. Raw, unsalted Cashews
  • 1/3c. Raw Cacao Nibs
  • 1/2Tbl Nonnie’s Bees, raw wildflower honey with cinnamonYou can use regular wild honey and add a little cinnamon.
  • 1/4Tsp VanillaReal vanilla extract, not vanilla flavor
  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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