Healthy DIY Hazelnut Butter

Healthy DIY Hazelnut Butter — only one ingredient and only 10 minutes required.  Plus 10 ways to use it!

Healthy Homemade Hazelnut Butter

I caved.  I bought a mini food processor!

Hey now, it wasn’t that expensive and it’s adorable little size made me love it even more.  Plus, I’ll be saving loads of money by making my own nut butters at home.

Giant, cheap bag of nuts + a few minutes = healthy, low cost and (kind of) easy nut butter.


I probably should’ve started off slow with the new kitchen gadget, but no, I went all in and had to make nut butter for its first use.  The only thing I don’t like about the food processor is that the longest recommended processing time is one minute… so this nut butter took me a little longer than it would a normal person with a normal sized food processor.  I don’t regret the buy though.  I like mini.  And I liked the low price  🙂

The end result was well worth the extra time.  This nut butter is incredibly aromatic.  It looks chunky in the pictures but it spreads remarkably well, especially on a warm slice of toast.

Healthy Homemade Hazelnut Butter

Healthy DIY Hazelnut Butter
Prep Time
30 mins
Total Time
30 mins
Course: Dessert
Servings: 1 heaping cup
  • 2 cups Hazelnuts (raw or roasted)
  1. 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.
  2. 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...).
  3. 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.
Recipe Notes

Feel free to add ~1 tbs of oil (preferably a nut oil like hazelnut oil, walnut oil, almond oil, or even avocado oil) to make the processing go faster, you'll just get a slightly drippier nut butter.




So how can you use this DIY Hazelnut Butter?

1.  Spread it on a warm slice of toast with a drizzle with agave or pure maple syrup

2.  Spread it on a warm slice of toast and top with grated chocolate (better option than #1 right??)

3.  Top your morning oatmeal with it

4.  Use it in “Nutella” Overnight Dessert Oats

5.  On your finger a spoon

6.  Hmmm, actually yeah, on your finger

7.  Spread it on these yummy Chocolate Banana Muffins (best served warm!)

8.  Spread it on these moist Raisin Bran Muffins

9.  In any recipe using nut butter

10.  To make Healthy Homemade Nutella!


With love and good eats,


– Jess


16 comments on “Healthy DIY Hazelnut Butter”

  1. can’t wait for homemade nutella! 😀

  2. I love option no. 2, because grated chocolate always makes it looks like there is loads when really its only one tiny square! 🙂

  3. 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!

  4. All your recipes are so awesome!! Looking forward to trying them out 🙂 Btw how much butter should I use for this recipe?

  5. Did you include the skins? 😉

  6. 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 🙂

  7. 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?

    • Lisa-
      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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