Description
Genius Copycat
Ingredients
Scale
- 3 cups raw or roasted unsalted hazelnuts
- 2/3 cup dairy free dark chocolate (chopped)
- 1 tsp pure vanilla extract
- 1/2 tsp sea salt
Instructions
- Preheat oven to 350 degrees and add hazelnuts to a baking sheet in a single layer.
- If raw, roast for a total of 12-15 minutes to warm the natural oils and loosen the skins.
- Remove from oven and let cool slightly.
- Then transfer to a large white cotton kitchen towel and use your hands to roll the nuts around and remove most of the skins.
- Add the skinless hazelnuts to a food processor.
- Process on low until a butter is formed, scrape the sides as needed
- In the meantime, heat the chocolate over a double boiler or in the microwave in 30 second increments. Set aside to cool.
- Once the hazelnut butter is creamy and smooth, add the melted chocolate, sea salt and vanilla to the processor bowl.
- Process again until well incorporated.
- Taste and adjust seasonings as needed, adding a little more salt or vanilla if you wish.
- Transfer to a clean jar and store at room temperature for everyday use for 2-3 weeks or more.
- Category: Spreads
- Cuisine: American
