Chocolate hazelnut butter
200 g raw, unsalted filberts (hazelnuts), about 11/2 cups
2 28-g squares semi-sweet chocolate, melted
2 tbsp honey
1. Preheat oven to 400F. Lay filberts in a single layer on an ungreased rimmed baking sheet. Bake in centre of oven until lightly toasted, about 5 min. Transfer to a tea towel.
2. Rub filberts until most of skin flakes off. Whirl nuts in a food processor or blender until finely ground, scraping down sides as needed, about 3 min.
3. Pulse until creamy, then whirl in chocolate and honey. Use immediately or refrigerate up to 2 weeks. Makes 1 cup.
Per tbsp: 105 calories, 2 g protein, 7 g carbs, 9 g fat, 1 g fibre.
Switch it up
For a different taste, try these flavours. (Omit chocolate and honey from main recipe)
Roasted-almond: Use blanched whole almonds instead of filberts. Toast, then whirl until finely ground. Blend in 1 tbsp vegetable oil until creamy.
Natural peanut: Use roasted, unsalted peanuts. Whirl until creamy. (No extra oil required.)
Creamy cashew: Use raw, unsalted cashews. Toast, then whirl until finely ground. Blend in 2 tbsp vegetable oil until creamy.
Cashew-tahini: Use raw, unsalted cashews. Toast along with 1/3 cup sesame seeds. Whirl until finely ground. Blend in 2 tbsp vegetable oil until creamy.