(1 Tbsp per serving)
1½ cups (202 g)raw hazelnuts
⅓ cup (80 mL)unsweetened soy milk
1 Tbsp (14 g)refined coconut oil , melted
2 Tbsp (30 mL)
6soft Medjool dates, pits removed*
⅓ cup (27 g)
1 tsp (5 mL)
- Preheat the oven to 350°F (180°C).
- Spread the hazelnuts onto a baking tray and bake for 10 - 12 minutes, until lightly golden and fragrant, stirring once halfway. Careful to not overcook, as the nuts continue to 'cook' even when taken out of the oven.
- When cooled enough to handle, pick up the hazelnuts a handful at a time and rub firmly between the palms of your hands so the skin falls off. Alternatively, the hazelnuts can be rubbed in a clean kitchen cloth.
- Toss the hazelnuts back and forth between both hands so the skin falls from between your fingers. Place the peeled hazelnuts in a high-speed food processor* (ideally 600W or higher).
- Blend on high for 4 - 5 minutes, stopping occasionally to scrape down the sides, until a nut butter consistency is formed**. The longer they get blended, the smoother they become.
- Add the remaining ingredients and blend again for an additional 2 - 3 minutes until smooth and well incorporated.
- Taste test. If you prefer a thinner more "fluid" consistency, consider adding a combination of more coconut oil and a touch more maple syrup and blend again. Store in an airtight jar in the fridge. Enjoy!
- * Using a blender for this is not advised, as there is not enough liquid. A food processor is better suited for a dryer mixture, such as this.
- ** The mixture will go from crumbly to smooth over this time. During this time, you may even notice the mixture form into a sticky ball hitting the sides of the food processor, and this is normal. If you continue for another few minutes you'll see it turn into smooth and creamy nut butter. The longer you can blend it, the smoother it'll get. If your food processor isn't very powerful, you may need to blend it for an extra 5 minutes to achieve the desired consistency or consider adding a bit of vegetable oil or coconut oil to help the process along. If you notice the mixture heat up too much, let it rest to cool slightly so as to not damage your food processor.
- Store in a mason jar in the fridge for up to one week.
Nutrition per serving (1 Tbsp per serving)
Calories 83 kCal
|Total fat||6 g|
|Saturated fat||1 g|
|Trans fat||0 g|
|Total carbs||8 g|
|Dietary fiber||2 g|
|Total sugars||5 g|
|Added sugars||0 g|
|Vitamin A||3 μg RAE|
|Vitamin B6||0 mg|
|Vitamin B12||0 μg|
|Vitamin C||1 mg|
|Vitamin D||0 μg|
|Vitamin E||1 mg|
|Vitamin K||1 μg|
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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