Ingredients
Units
Scale
- 2 cups hazelnuts, skins removed
- 1 tbsp coconut oil
- 1/2 cup palm shortening
- 1/2 cup sugar-free chocolate chips
- 1 tsp vanilla
- 1/4 tsp salt
Instructions
- Heat a large skillet on medium heat and add hazelnuts. Stir constantly for 3-5 minutes or until the nuts just begin to brown (be careful as they can burn quickly). Immediately remove from heat and pour them into the bowl of a food processor (they are very hot so be careful!). Add the coconut oil and turn the food processor on. Process for about 5-10 minutes, scraping down the edges as needed, until the consistency of butter.
- In a small bowl, add the palm shortening and white chocolate chips. Place in the microwave and microwave on high for 30 seconds. Stir until all the chips have melted (if the chocolate will not completely melt, return it to the microwave for additional 15-second intervals until chocolate melts. Be careful because if the chocolate gets too hot, it can seize).
- Scrape the hazelnut butter into a bowl. Stir in the melted white chocolate, vanilla, and salt until fully incorporated. Taste the mixture and add additional salt or sweetened if desired.
Notes
- do not add the melted chocolate or vanilla to the food processor to incorporate the ingredients - if you do, the ingredients will form a paste that will not spread
- heat your chocolate in intervals to ensure that it does not seize
- see the post on how to remove the skin from hazelnuts if you do not have hazelnuts with the skin already removed.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Breakfast, Snack, Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 tbsp
- Calories: 90
- Sugar: 0.3
- Fat: 8
- Carbohydrates: 1
- Fiber: 0.7
- Protein: 4
