Hazelnut chocolate spread is very tasty, but unfortunately it is bursting with fat, sugar, and additives. However, there is a healthier alternative here that also tastes good: nut butter.
Nut butter instead of hazelnut chocolate spread
Nut butter is made exclusively from nuts, without any additives. Nut butter is not only suitable as a healthy spread, but also as a base for sauces, dressings, and soups, as well as desserts and porridge. Nut butter is available in health food stores and organic shops; of course, you can also make it yourself.
Recipe for homemade hazelnut butter
Ingredients:
- 250 g hazelnuts
- high-performance blender or Thermomix
- screw-top jar
Instructions:
Spread the hazelnuts on a baking tray and roast in the oven at 130°C (convection) for approx. 25 minutes. The nuts must then be completely cooled. The hazelnuts do not need to be peeled. Now put the hazelnuts into the blender. Depending on the blender, add a few nuts and start blending. The mixture becomes firm very quickly, so always push it down with a spatula. Caution: The butter must not get hot (and neither should the blender!!). If it is more than lukewarm (or 37°C for Thermomix), take a break. Repeat this procedure until you have a mixture that is somewhat viscous and no longer contains any pieces. The butter can now be transferred into the jar.
Extra info: Do not store hazelnut butter in the refrigerator. Condensation can form here and it can start to mold.
Recipe for homemade almond butter
Ingredients:
- 300 g almonds
- high-performance blender
- screw-top jar
Instructions:
If you still need to skin the almonds, pour boiling water over them and let them soak for about 5 to 10 minutes. Then drain the water and rinse the almonds under cold, running water. Place the almonds in a clean kitchen towel or cloth and rub vigorously. Usually, the skins will come off easily. For those where the skin is still stuck, rub and peel off with your fingers.
To ensure the almonds do not contain phytic acid, they should be soaked overnight in a large container with enough water before blending. The next day, pour away the water and rinse the almonds briefly.
The taste of the almonds is improved by roasting them in the oven. To do this, spread the almonds on a baking tray and roast at 180°C for 5 to 10 minutes. Let the almonds cool down.
Place the almonds in a high-performance blender (do not use an immersion blender!!), first at the lowest setting, then slowly increase the speed, and grind into a fine flour within a minute. Continue blending in several stages, always starting at the lowest setting and only turning it up as high as possible. After blending for approx. 20 to 60 seconds, wait approx. 10 minutes so that the mixture cools down and the almond oil can be released. Depending on the device, a creamy consistency may be visible after 4-5 cycles. Always push the butter down with the spatula. Continue blending as described above until a creamy consistency is achieved.
The butter is ready and can be filled into clean screw-top jars. Store in a cool, dry place.
Extra info: If an oil film forms on the butter, this is completely normal. This oil even preserves your butter and can simply be stirred in before consumption. With proper storage and clean kitchen utensils, the butter will keep for several months.
Sweet almond butter as a spread: For this recipe, simply add 2 tbsp cocoa, 1 tbsp agave syrup, a little cinnamon, and 1 tbsp sunflower oil after the almond butter has reached a creamy consistency, blend briefly, and the sweet spread is ready.
Read also: Recipes for Salad Dressings
