Chocolate Hazelnut Butter Recipe By Tasty

CHOCOLATE-HAZELNUT BUTTER

Steps:

• Place hazelnuts in a food processor; cover and process for 2-3 minutes or until mixture pulls away from sides of processor. Continue processing while gradually adding confectioners' sugar, cocoa and salt to reach desired consistency. Store in the refrigerator.

CHOCOLATE HAZELNUT BUTTER RECIPE

Steps:

• Add warm skinless hazelnuts to a food processor and process on low speed until creamy and smooth (about 5-10 minutes). You will need to scrape down the sides of your bowl every few minutes or so.
• Add the rest of the ingredients.
• Pulse and process for 30 seconds for the mixture to come together. Do not over-mix as the mixture can separate.
• Taste and adjust for sweetness.
• Pour mixture into sterile jars.
• Keep at room temperature or refrigerated for one month. Please note that the spread will harden once refrigerated.

CHOCOLATE-HAZELNUT MAGIC BARS

Steps:

• Preheat oven to 350°. Melt butter in a 9-in. square baking pan. On top of melted butter, evenly sprinkle crumbs, then coconut, then chocolate chips, then hazelnuts. Pour milk over all. Do not stir. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Cool several hours before cutting. If desired drizzle with melted Nutella.

CHOCOLATE HAZELNUT BUTTER

Steps:

• GENERAL DIRECTIONS- FOOD PROCESSOR: Place roasted hazelnuts in food processor container with all-purpose blade.
• Process to coarse butter texture, about 3 minutes.
• Gradually add sugar, salt or other ingredients through feed tube.
• Scrape down sides; continue to process until desired texture is achieved, 4 to 7 minutes.
• BLENDER: Place roasted hazelnuts and 1 tablespoon vegetable oil in blender container and grind to meal on low speed.
• Continue to blend on low for several minutes, scraping down sides of container as required and adding another tablespoon of oil, if necessary.
• When butter is fairly fluid, blend on high for 2 to 3 minutes or until desired texture is achieved.
• Gradually add other ingredients and blend on low until thoroughly mixed.
• FOR CRUNCHY BUTTER: Stir in 1/4 cup roasted, chopped hazelnuts or raw sunflower seeds to finished butter.
• Makes 1-3/4 cups butter.
• These butter recipes are for"old-fashioned" butters with no stabilizers; if they are kept refrigerated, very little oil separation will occur.
• Shelf life is about 3 months in the refrigerator.

CHOCOLATE HAZELNUT BUTTER RECIPE BY TASTY

Steps:

• NOTE: If you have unroasted nuts, preheat oven to 350°F (180°C). Spread hazelnuts onto a baking tray and bake for 10-12 minutes or until you can smell them.
• In a food processor, blend roasted hazelnuts. Scrape down the sides when necessary.
• Once the hazelnuts have broken down and become crumbly, add unsweetened cocoa powder, maple syrup, and vanilla extract.
• Blend again and slowly add canola oil while still mixing. Add more canola oil if you want a creamier texture.
• Pour into a jar, store in a refrigerator and use within one month.
• Nutrition Calories: 3029 Fat: 255 grams Carbs: 150 grams Fiber: 52 grams Sugars: 44 grams Protein: 71 grams
• Enjoy!