This melt-in-your-mouth nut butter is the perfect jumping-off point for instant desserts. Spread over warm bread or inside cr?pes with sliced bananas—or enjoy by the spoonful! For a velvety texture, process the nuts until they're creamy and completely smooth—the time it takes to get there will depend on the power of your food processor.
- Prep time 10 minutes
- Total time 10 minutes
Ingredients
Method
In food processor, grind hazelnuts, scraping down side occasionally, into smooth paste, about 5 minutes. Add icing sugar and salt; blend, scraping down side occasionally, until smooth. Add chocolate; blend, scraping down side occasionally, until combined. (Make-ahead: Refrigerate in airtight container for up to 2 weeks.)
Spread over warm bread or inside crêpes—or enjoy by the spoonful!
Tip from The Test Kitchen: If you can't find skinned roasted hazelnuts, buy raw hazelnuts and roast them in a 350?F (180?C) oven until the skins crack, 8?to 10?minutes. Transfer them to a tea towel and rub off as much of the skins as possible.
Makes about 1 1/2 cups.
Nutritional facts per tbsp: about
- Fibre 2 g
- Sodium 1 mg
- Sugars 6 g
- Protein 2 g
- Calories 104.0
- Total fat 8 g
- Potassium 92 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 8 g
%RDI
- Iron 4.0
- Folate 4.0
- Calcium 2.0
