#justinshazelnutbutter

CHOCOLATE HAZELNUT ALMOND BUTTER

Ingredients: 2 cups Whole Natural Almonds (toasted) 2 cups Whole Natural Almonds (raw) 2 cups Hazelnuts, (toasted) 1/2 tsp Sea Salt 1/2 tsp Organic Vanilla Extract 32 g Organic Cocoa Butter 4 tbsp Organic Whole Cane Sugar 1 1/2 tbsp honey 4 tbsp Organic Cocoa Powder Directions: 1. Preheat oven to 350F 2. Place 2 cups of almonds and the 2 cups hazelnuts on a large baking sheet, making sure to keep them well separated so the nuts don't mix. 3. Toast in the oven for 15 minutes, moving the nut around a few times during the process. 4. Place the hazelnuts in a clean tea towel and close that up into a little bundle. Now hold that package in one hand and, with the other hand, wiggle the nuts around so that they grind against each other. Do that for a good minute or so and when you open up your little bundle, your hazelnuts will be totally skinless. Now carefully pick the nuts out, leaving the skins behind. 5. Add the toasted almonds, hazelnuts and raw almonds, as well as salt to the bowl of your food processor 6. Process for a total of about 20 minutes, stopping to scrape the sides from time to time, until the butter is very smooth and creamy and almost liquid in consistency. 7. Melt the cocoa butter and blend the sugar, vanilla extract, honey, and cocoa butter until combined and smooth. Add the mixture to the food processor 8. Add 4 TBL of cocoa powder to the food processor and let run for another 5 minutes. 9. Mix again until creamy and smooth; it will return to a firmer consistency once it's had a chance to rest and cool down. 10. Transfer to clean air tight glass jars or containers. Let sit overnight for best results. * Adapted from the recipes found on www.thehealthyfoodie.com