Roasted Hazelnut Chocolate Peanut Butter will be your new favorite nut butter! With a quick roast and easy blend in the food processor, you can enjoy this chocolatey, nutty butter on top of toast, Greek yogurt, smoothie bowls, or my favorite: by the spoon.
The day I made this recipe is a monumental one. It will go down in the books as being frustrating at first, but oh-so-worth-it in the end. Why? Smoking kitchen appliances!
Before you worry that this roasted hazelnut chocolate peanut butter will have a smoky flavor, hold the phone and have no fear. And let me back track. Since this week’s Foodie Friday theme is “Only in Your State”, I wanted to feature Virginia peanuts, a type of peanut grown mainly in Southeastern Virginia and the Carolinas.
A strong Nutella craving occurred around the same time I planned on making homemade peanut butter, so why not combine the two? I don’t own a “real” food processor. Instead, I have a regular blender (more for smoothies, I’m learning), and a handheld blender that powers a mini food processor container, so why not try it out? Long story short, it was a major fail. The blender started to smoke, as well as the mini food processor. Friend to the rescue! Like any normal person, Vanessa owns a REAL food processor, which I quickly borrowed to finish this nut butter masterpiece.
Now that you’re aware of the work that went into making this nut butter, can we talk about how delicious this is (or how I immediately took a few spoons to the mixture)? Roasted hazelnuts set the tone for flavor, and Virginia peanuts added a little extra umph! Don’t go forgetting the cocoa powder, either – it’s what makes this nut butter a treat, without all of the added sugar that’s in Nutella.
I still can’t get over how easy it was to make nut butter (not taking into account the blender fiasco)! My friend Ashley has nice step-by-step pictures to illustrate The Stages of Homemade Nut Butter, but I was too excited to snap shots of the finished product. After roasting and peeling the hazelnuts, you simply throw all of the ingredients into the food processor, turn it on, and watch the magic happen. Just don’t forget to put the blade in first. And maybe refrain from literally throwing ingredients into the bowl.
After making a batch of nut butter, there’s a ton of room for creativity, as far as HOW you use this creamy treat. I’ve had it by the spoonful and spread over a piece of toast, but I can only imagine how good this would taste in a smoothie bowl, mixed into some Greek yogurt, or even alongside a bowl of fruit.
- 200 grams hazelnuts, roasted and peeled
- 200 grams unsalted Virginia peanuts
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons honey
- Pinch of Kosher salt
- To roast hazelnuts: preheat oven to 275 degrees F. Roast for about 15-20 minutes. Keep an eye on the nuts, so they don’t over-roast. Remove from heat and wrap hazelnuts in a dishtowel. Rub vigorously to remove shells.
- In a food processor, combine hazelnuts, peanuts, cocoa powder, honey, and salt. Process for approximately 6-8 minutes, pausing after 3-4 minutes to scrape the sides with a rubber spatula.
- Nut butter can be stored in an airtight container in the fridge.
- How would you enjoy this recipe?
- Have you ever had a kitchen appliance experience go wrong?
- What kind of homemade nut butter have you made?
- Tell me your plans for the weekend…