Ingredients:
1½ cups raw hazelnuts
1 cup powdered sugar (or less, to taste)
¼ cup unsweetened cocoa powder
1 tsp pure vanilla extract
¼ tsp salt
2–4 tbsp neutral oil (like sunflower or hazelnut oil)
Optional: 2–3 tbsp melted dark chocolate for extra richness
Instructions:
1. Roast Hazelnuts:
Preheat oven to 350°F (175°C). Spread hazelnuts on a baking sheet and roast for 10–12 minutes until skins begin to crack.
2. Remove Skins:
Let them cool slightly, then rub them with a clean kitchen towel to remove as much of the skins as possible.
3. Blend:
In a food processor or high-speed blender, blend hazelnuts until smooth and buttery (5–8 minutes, scrape sides as needed).
4. Add Flavorings:
Add cocoa powder, powdered sugar, vanilla, salt, and 2 tbsp oil. Blend until smooth. Add more oil if needed for consistency.
5. Optional:
Blend in melted chocolate for extra smoothness and flavor.
6. Store:
Keep in an airtight jar at room temperature for up to 2 weeks or refrigerate for longer shelf life (note: refrigeration thickens it).
Homemade Peanut Butter
Ingredients:
2 cups roasted peanuts (unsalted or lightly salted)
½ tsp salt (skip if peanuts are salted)
1–2 tbsp peanut oil or neutral oil (optional)
Optional: 1–2 tsp honey or maple syrup (for sweetened version)
Instructions:
1. Blend:
Place peanuts in a food processor and blend for 3–5 minutes, scraping down the sides. It will go from crumbs → clumps → creamy.
2. Adjust Texture & Flavor:
Add oil if needed for a smoother consistency. Add sweetener or salt to taste.
3. Store:
Store in a sealed jar at room temperature for 1–2 weeks or refrigerate for up to 2 months.
Homemade Pistachio Butter
Ingredients:
2 cups shelled roasted pistachios (unsalted)
½ tsp salt (optional)
1–2 tbsp pistachio or neutral oil (optional, for smoother texture)
Optional: 1–2 tsp honey or maple syrup (for a sweet touch)
Instructions:
1. Roast (Optional):
For enhanced flavor, roast pistachios at 325°F (160°C) for 8–10 minutes. Let cool slightly.
2. Blend:
Add pistachios to a food processor and blend until smooth and creamy (takes 5–8 minutes).
3. Adjust:
Add salt or sweetener to taste. Use oil only if needed for creaminess.
4. Store:
Store in a jar in the fridge for 3–4 weeks.
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