Hazelnut & Cacao Nut Butter

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Hazelnut & Cacao Nut Butter

Suitable for vegans
Category Snacks
Makes 2 jar
Preparation 30 minutes
Cooking n/a

Rating: Rated 0 / 5 (0 ratings)

Hazelnut and cacao nut butter is made with the nuts, cacao and date syrup. This easy to make nutritious nut butter is perfect for a snack on rye bread and topped with sliced bananas. It is equally good on oat cakes or crispbreads with a raspberry or two perched on top.


  • 400 grams hazelnuts
  • 3 tablespoons cacao
  • 2 vanilla pods
  • ½ cup date syrup
  • ¼ teaspoon salt
  • ½ cup water


Stage 1

Preheat oven to 180ºC (fan160ºC)

Stage 2

To toast the hazelnuts spread them out on a baking tray and bake for about 10 minutes. Check them at about 8 minutes to be sure they are not getting too brown. Take them out of the oven and allow to cool.

Stage 3

Slit the vanilla pods along one side and scrape out the seeds. Set to one side.

Stage 4

When the hazelnuts are cool, remove most of the skins if you choose to. Place them in a food processor and blend until they are totally broken down and beginning to look like nut butter.

Stage 5

Add the cacao, salt, vanilla seeds and date syrup. Blend again for a few minutes.

Stage 6

While the machine is running on the slowest speed gradually add the water.

Stage 7

Store the nut butter in screw top jars. It will keep well for at least a week. Longer if kept in the fridge.


Hazelnut & Cacao Nut Butter
Hazelnut & Cacao Nut Butter


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Recipe author

Added by: Joy of Yum
Added on: 21st September 2015

Nutritional info

Nutritional values are per serving.

  • Calories: n/a
  • Fat: n/a
  • Saturated fat: n/a
  • Protein: n/a
  • Carbohydrates: n/a
  • Sugars: n/a
  • Fibre: n/a
  • Salt: n/a

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