Ingredients

The following ingredients have 3 Servings
  • 1/2 cup 35 g coconut sugar
  • 2½ cups 425 g raw hazelnuts, toasted and skins removed*
  • 1 cup 140 g raw almonds
  • 1/2 cup 110 g ghee (or make your own)
  • 1/4 cup 52 g coconut oil
  • 1/2 teaspoon Himalayan salt
  • 3/4 cup 67 g organic cacao powder
  • 1 teaspoon pure vanilla extract (store-bought or home made)

Instruction

  • Melt the coconut sugar in a large skillet set over medium heat, stirring gently from time to time. This may take anywhere from 5 to 10 minutes depending on the heat of your stove and thickness of your pan.
  • Once the coconut sugar is completely melted, add the toasted hazelnuts and raw almonds. Stir to coat, and transfer to a rimmed baking sheet lined with parchment paper. Spread in a single layer and let cool completely.
  • Put the cooled nuts, along with the ghee, coconut oil, and salt into the bowl of a food processor and process for a total of 8 to 10 minutes or until smooth and creamy, stopping to scrape the sides as needed.
  • Add the cacao powder and resume processing until it’s completely incorporated.
  • Add the vanilla extract and give your nut butter a final spin just to mix it in.
  • Transfer to airtight containers and store in a cool, dry place.
  • This nut butter will keep for several weeks in the pantry and up to a few months in the refrigerator.