Chocolate Nut Butter



16 oz raw, unsalted nuts

8 oz chocolate, chopped

pinch of salt


Preheat your oven to 400F. Place nuts on a cookie sheet in a single layer and roast for 10-15 minutes, checking occasionally, until the nuts turn golden brown. Remove from oven and let cool for 10 minutes.

(Optional Step: place hazelnuts in the center of a large tea towel or flour sack towel. Pick up the sides and secure. Shake vigorously to remove the skins.)

Place nuts in food processor with a pinch of salt. Process until pasty nut butter has formed.

Place chocolate in a double broiler until fully melted. Add to food processor with nut butter and continue to pulse until chocolate nut butter has reached desired consistency.

Jar up and store in the cupboard for up to two weeks. Alternatively, store in the fridge for up to a month or two.


Delicious ways to use this chocolate-hazelnut spread: on toast, in a smoothie, in crepes with berries or bananas, with granola, in baked goods, with fruit on crackers, stirred in oatmeal, on a spoon.