This chocolate hazelnut butter is creamy and rich, without all the added sugar. It’s perfect for dipping fruit, spreading on a crepe, or frosting a cupcake.
2 cups hazelnuts (with skins removed*)
1 1/2 cup dates (about 25), soaked in boiling water for 10 minutes
3 tablespoons cocoa powder
2 teaspoons vanilla extract
pinch of salt
1 cup of water or less
Preheat oven to 350 degrees F. Roast hazelnuts for 15 minutes, shaking every 5 minutes or so to prevent burning. Add hazelnuts to food processor or high speed blender and blend until they are smooth and creamy, which takes about 5-8 minutes. Add dates, cocoa, vanilla, and salt and continue to blend. Gradually drizzle in water until it reaches the desired consistency. Enjoy!
*To remove skins from hazelnuts, roast them and then shake in a mason jar, or roll between 2 towels to remove the skins.