Roast hazelnut butter

This creamy, healthy, 2-ingredient hazelnut butter is so easy to make you’ll wonder why you didn’t make it sooner- PLUS, it is so much cheaper than store bought. Homemade nut butter is a healthy addition to almost anyones diet, a whole food source of fats, protein and micronutrients. 

A few weeks ago I dreamt up this HAZELNUT, RASPBERRY GANACHE bar but I couldn’t find any 100% hazelnut butter in store.

A simple fix was in order and I whipped up a batch of this roast hazelnut butter in no time at all. You only need 2 ingredients, a food processor or blender and a little patience.

I love making activated hazelnut butter- read up on this blog post here as to how and why you might like to activate your nuts too.

roast hazelnut butterroast hazelnut butterWHY WE LOVE NUT BUTTERS SO MUCH.

We love adding nut butters into our diet as often as possible, they’re definitely a daily occurrence. I can’t say I really eat hazelnuts otherwise, so making this Healthy homemade vegan Nutella minus all that refined sugar, is a great way to keep what nuts my family eats diverse. We’ve given two versions- a healthy one, and a less healthy, more original tasting one. Both absolutely delicious.

  • Nut butters are a great source of protein, fibre, healthy fats, vitamins and minerals.
  • Hazelnuts, specifically, are rich in oleic acid, which is a naturally occurring omega-9 fatty acid.
  • Omega 9 fatty acids are essential for a healthy brain and heart.
  • Oleic acid is linked to reduced blood pressure, lowered cholesterol, prevention of type 2 diabetes, promotes fat burning, promotes healthy brain function, fighting infections, promotes skin repair and to help fight cancers.
  • Cacao powder is high in magnesium, iron, antioxidants and calcium.
  • Cacao has the highest concentration of flavonoids out of all foods per weight. The health effects of flavonoids include anti-oxidants, anti-inflammatory, anti-adhesive, anti-tumor and so much more.
  • Flavonoids are linked to cardiovascular health, low hypertension and steady blood pressure.

roast hazelnut butterTHE INGREDIENTS

  • Hazelnuts- you need raw hazelnut kernels for this recipe
  • Good quality salt


  • The oven, plus a tray for roasting your hazelnuts on
  • High-speed food processor
  • Glass jar for storage


  1. ROAST your hazelnuts in the oven only until golden and fragrant. Do nut burn. 
  2. BLEND your hazelnuts in the food processor to form a butter.
  3. Add in optional salt.
  4. OPTIONAL- add some extra ingredients to make this healthy Nutella. 
  5. STORE in a glass jar in the pantry for up to 1 month (if you can last that long)

roast hazelnut butterRoasted hazelnuts fresh from oven


  • Add some extra ingredients for this homemade nutella
  •  Made these epic hazelnut, raspberry ganache bars
  • Served with sliced apple, fig, cheese or strawberries.
  • As an incredible toast topper
  • Mixed into a homemade hot choccie, coffee or cacao (this is my favourite recommendation of all)
  • Drizzled over ice cream or a smoothie bowl
  • Stuff into dates and dip in chocolate
  • Added into bliss balls

roast hazelnut butterIf you want more easy delicious snack recipes try

I love your feedback and try to respond to every review and question. If you make this roast hazelnut butter please let me know below. Blessings to you all!

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roast hazelnut butter


This creamy, healthy, 2-ingredient hazelnut butter is so easy to make you’ll wonder why you didn’t make it sooner- PLUS, it is so much cheaper than store bought. Homemade nut butter is a healthy addition to almost anyones diet, a whole food source of fats, protein and micronutrients. 



  • 500g (4 cups) raw hazelnut kernels
  • 1/81/4 tsp fine salt


  1. I recommend using the whole 4 cups of nuts because many food processors or blenders will need this larger volume to blend well. The hazelnut butter will last months in the pantry and as long as you do not burn the nuts you will have a delicious result much cheaper than store bought.
  2. Preheat the oven to 180 C (350F)- do not used fan forced. Line a large baking tray with a silicone mat or baking paper. Roast the nuts for 8-12 minutes and, this being THE most important step, DO NOT BURN. I check my nuts every minute after 8 minutes. When ready you will notice a delicious nutty aroma, the nuts will be light golden brown and you will see the nuts looking shiny as they release their natural oils.
  3. Immediately remove roast nuts from the oven and allow to cool for 3-5 minutes only before moving on step 4.
  4. Remove the darkened skins from each hazelnut. The best way to do this is while they are still warm using a clean tea towel or cotton bag. I do this in small batches- 1 large handful at a time. Place the nuts into a tea towel or bag and rug vigorously for a whole minute. Open up the cloth and place each de-skinned nut into a food processor. Take your time here- I like to rub about 10 nuts at a time in the palms of my hands, this very effectively removes any small pieces of hazelnut skin left on your nuts. Some nuts will have skins that cannot be removed- a few of these won’t make a difference to the end result.
  5. Once you have placed all of the de-skinned nuts into your food processor blend on  the highest speed for 6-20 minutes. I have a high speed magimix which takes 6 minutes, but other less powerful machines will take longer. The nut butter is ready when it is completely smooth, liquid and pourable.
  6. Add in optional salt if desired. Pulse through then transfer to a very clean glass jar.
  7. Store in the pantry for up to 6 months.

ts. Some nuts


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