Ingredients:
1 cup hazelnuts (toasted, skins removed)
2–3 tbsp cocoa powder
1/2 cup powdered sugar (adjust to taste)
2 tbsp neutral oil (sunflower, canola, or hazelnut)
1 tsp vanilla extract
Pinch of salt
Optional: 1–2 tbsp melted dark chocolate for richness
Instructions:
1. Toast hazelnuts (if not already toasted) at 180°C (350°F) for 10–12 min. Rub in a towel to remove skins.
2. Blend hazelnuts in a food processor until they turn into a smooth nut butter (takes 5–8 minutes, scrape sides as needed).
3. Add cocoa powder, sugar, oil, vanilla, and salt. Blend until smooth and creamy.
4. Adjust sweetness or cocoa to taste. Add melted chocolate for extra smoothness if desired.
5. Store in a jar at room temp up to 2 weeks or refrigerate for longer shelf life.
Homemade Peanut Butter
Ingredients:
2 cups roasted peanuts (unsalted)
1–2 tbsp peanut oil (or neutral oil)
1/2 tsp salt (adjust if peanuts are salted)
Optional: 1–2 tbsp honey or sugar (for sweet version)
Instructions:
1. Add peanuts to a food processor and blend until creamy (4–6 minutes).
2. Add oil gradually to reach desired texture.
3. Add salt (and sweetener, if using), blend again.
4. Store in a clean jar for up to 1 month at room temp or refrigerate for longer.
Homemade Pistachio Butter
Ingredients:
2 cups shelled roasted pistachios (unsalted)
1–2 tbsp neutral oil or pistachio oil
Pinch of salt
Optional: 1 tbsp honey or maple syrup for sweetness
Instructions:
1. Blend pistachios in a food processor until they form a smooth butter (may take 8–10 minutes).
2. Add oil and salt, continue blending until silky.
3. Add sweetener if desired and blend again.
4. Store in a sealed jar, preferably refrigerated. Use within 2–3 weeks.
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