Healthy Homemade Hazelnut Butter
If you’ve always wanted to make nut butter at home, but didn’t know where to start, this is YOUR TIME. Here we’ve got homemade Hazelnut Butter — an ultra rich, smooth, and creamy spread that’s perfect on toast, oatmeal, ice cream, parfaits… and a spoon all by itself!
This healthy homemade Hazelnut Butter is made with one ingredient and one ingredient only — toasted hazelnuts.
No added sugar, oil, or artificial ingredients whatsoever. It’s sugar free, low carb, gluten free, vegan, paleo, and keto-friendly too!
If you’ve ever bought almond butter or cashew butter or walnut butter… literally any other nut butter other than peanut butter, then you know how expensive it gets. I’ve seen a single 16oz jar of almond butter cost $16.99.
And you know what’s more expensive than almond butter? HAZELNUT BUTTER.
Which is a huge bummer, especially when you make Homemade Nutella as much as I do. A 16oz jar of Hazelnut Butter can cost anywhere from $18 to $30!
Not here buddy. You can save so much money by making nut butters at home!
If 3 pounds of hazelnuts costs $19.99, then 16oz of this Hazelnut Butter costs just $6.67.
That means you can save anywhere from $11 to $23 for every 16oz of nut butter!
Giant, cheap bag of nuts + a few minutes = healthy, low cost, easy nut butter.
The end result was well worth the extra time. This nut butter is incredibly aromatic and spreads so dang well — almost TOO well, if ya know what I mean 😉 — on a warm slice of toast!
So how can you use this Hazelnut Butter?
- Spread it on a warm slice of toast with a drizzle with agave or pure maple syrup
- Spread it on a warm slice of toast and top with grated chocolate (better option than #1 right??)
- Top your morning oatmeal with it
- Use it in Nutella Overnight Dessert Oats
- On your finger a spoon
- Hmmm, actually yeah, on your finger
- Spread it on these yummy Chocolate Banana Muffins (best served warm!)
- Spread it on these moist Raisin Bran Muffins
- In any recipe using nut butter
- To make healthy homemade Nutella!
Here’s a video showing you how fast and easy it is to make this homemade hazelnut butter!
Healthy Homemade Hazelnut Butter
- 4 cups Hazelnuts (you can use raw or toasted)
- Add the hazelnuts to a food processor and pulse about 20-30 times until you get hazelnut crumbs. Process again for a minute straight until you get hazelnut meal.
- Scrape down the sides of the food processor and process again (follow your processor's instructions, I had to stop every 60 seconds. It took me about 20 minutes total of constant processing, scraping, processing, etc...).
- When nut butter is smooth and buttery give it a taste (add salt and/or stevia to taste). Let cool a bit and scoop into a pretty jar with a sealable lid. Store covered in the refrigerator.
With love and good eats,
can’t wait for homemade nutella! 😀
I love option no. 2, because grated chocolate always makes it looks like there is loads when really its only one tiny square! 🙂
can i ask what mini food processor you bought? i only have a magic bullet and it says to not process longer than a minute as well but i never thought eventually you could make a nut butter with it! even if it does take 20 minutes i’ve been wanting to make nut butters for awhile!
I had a Magic Bullet too! But I don’t think they can handle nuts, plus, mine died 🙁
I got a Cuisinart 4-cup food processor here:
Homemade nut butter is definitely worth the time!
All your recipes are so awesome!! Looking forward to trying them out 🙂 Btw how much butter should I use for this recipe?
Hi Calista! Sorry if I’m misunderstanding your question but the recipe doesn’t call for any butter.
Thank you Jessica for clarifying that with me 🙂
Did you include the skins? 😉
Yup, I used the whole hazelnut! I’m sure you can remove the skins, I just kept them because they contain antioxidants and some other health benefits 🙂
Hi, I just discovered your blog and I think I’m in love! Haha, quick question: Have you ever tried soaking your nuts before grinding them into butters to get rid of the enzyme inhibitors? Does it work? Thanks! 🙂
The only nut I’ve tried soaking is almond, but once you soak them you won’t have an easy time blending them… you would need to make a puree with other ingredients (similar to raw cashew cheesecake fillings).
But for this recipe, you don’t need to soak the nuts because hazelnuts do not contain enzyme inhibitors 🙂
Oh yum yum yum thank you so much for your utterly AMAZING recipes – yours is the best site I’ve found and I absolutely appreciate your amazing knowledge base – but I just wanted to ask you about your comment about substituting Canola? From what I’ve researched, it’s a pretty scary, highly-processed oil with 100% GMO origins? Many health websites still recommend it but I’m finding the whole concept of canola a bit unsettling, and would love to hear your thoughts on it?
Awww thank you so much Lisa!! I’m so glad you found my blog!
In this recipe, the oil is totally optional. It’ll just save you a couple minutes by making the hazelnut butter easier to blend 🙂
There is a lot of controversy over canola oil because of how much processing it goes through and how genetically modified it is. Although, not all canola oils are made from GMOs. I’ve seen 100% organic, non-GMO canola oil online and in stores like Whole Foods.
I mean, all oil is processed to some extent so there is really no getting around that. In my opinion, whole foods are better than oils (like avocados instead of avocado oil, coconuts instead of coconut oil, olives instead of olive oil, etc.), but if oil is necessary for some reason, always choose organic/non-GMO and anything of high-quality 🙂
Personally, though, I don’t use canola oil anymore.
I hope I answered your question!
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