Popular Conditions & Diets
Ingredients
6
Time
20m
Recipe by Megan Horsley
Ingredients
6
Time
20m
2 cups
Raw Hazelnuts
1 Tbsp
Cacao Powder
2 Tbsp
Maple Syrup
1/4 tsp
Sea Salt
1 tsp
Vanilla Extract
1/3 cup
Cashew Milk
Snack
Dessert
Breakfast
Vegan
1
Preheat the oven to 325°F. Line a baking sheet with parchment paper. Spread the hazelnuts out on the baking sheet and roast for 10 minutes.
2
Remove the hazelnuts and place them on a tea towel. Fold the towel so the hazelnuts are well-contained and rub your hands on the towel to get the hazelnut skins off.
3
Place the hazelnuts in a food processor and blitz until smooth, scraping down the sides as needed. This process can take anywhere from 5 to 15 minutes. The goal is to achieve a smooth nut butter.
4
Add the cacao powder, maple syrup, salt, vanilla extract and blitz until combined.
5
Slowly add the milk through the feeder, one tablespoon at a time, until the nut butter reaches your desired consistency. If you would like to add more cacao powder and maple syrup, be sure to add more milk to help thin the nut butter.
6
Store in a glass container in the fridge for up to one week. Enjoy on toast, with fruit, in baked goods and more.
7
Substitutions: Cashew milk: substitute with almond, nut, or regular milk. Cacao powder: substitute with cocoa powder. Maple syrup: substitute with honey.
Megan Horsley is a Registered Holistic Nutritionist, recipe developer, and firm believer that healthy food should never be boring. As co-founder of Wellness Collective Services with her husband, Jonathan, she helps people fuel their lives with nourishing meals that are both nutrient-dense and crave-worthy. Drawing from her background in nutrition, fitness, and years spent cooking for families, Megan creates recipes that make healthy eating feel easy, approachable, and enjoyable. Outside the kitchen, you'll usually find her keeping up with her energetic son, weight training, catching a Blue Jays game, or happily exploring Toronto's cafés.
