Equipment
- 1 food processor
Ingredients
- 2 cups unsalted hazelnuts
- 1 cup unsalted cashews
- 1 tbsp melted coconut oil
- 1 tbsp maple syrup
- 1 tsp vanilla
- ½ tsp salt
- dash of cinnamon
Instructions
- Roast hazelnuts + cashews on a sheet pan at 350 for about 8 minutes, until fragrant. Even if the nuts are already roasted, this heats them up and helps to break down quicker.
- *Quick note: I buy most all nuts from Trader Joes and their hazelnuts come [almost] fully peeled. But if you can only locate unpeeled ones, that’s fine. After you roast, a lot of the skins will fall right off (especially if you rub them in a damp towel). Regardless- skin on or off will not make or break the recipe!
- Add nuts to food processor (let them cool for a couple of minutes) and process. It will take about 8-10 minutes in total to turn them into a nut butter. Stop and scrape down the sides as needed. Right when you think it’s not working, things will shift! So be patient.
- Once it’s turned into a smooth butter, add in the rest of ingredients and pulse to combine, being mindful not to over mix. It will thicken up a little bit at this point.
- Store in an air tight container either in a cupboard or in the fridge.
Notes
Other ways to enjoy: roll into balls and make little grab + go snacks, eat with apples or pretzels, put on top of ice cream, mix into cookie recipe, etc.