Pumpkin Pie Espresso Hazelnut Butter Recipe
This hazelnut butter recipe is sure to put Nutella and its imitators to shame. No nasty oils, no artificial anything, and just a whole lotta tastiness.
Pumpkin Pie Espresso Hazelnut Butter
2013-11-20 19:33:32
Serves 2
OK, Nutella and that pareve Shneider or whatever it is version of Nutella move over FAST. This stuff is way healthier, looks delicious and is definitely going to be an unforgettable indulgence.
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
- 1 cup filberts, roasted and shelled
- 2 tablespoons coconut oil, melted
- 1 tablespoon maple syrup
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground espresso or coffee
- 1/8 teaspoon vanilla
Instructions
- Preheat your oven to 275 Degrees Fahrenheit.
- Place all your hazelnuts on a cookie sheet to roast for about 20 minutes.
- Stir every five minutes.
- When finished, remove from the oven and let cool. Wait for a while so you don't burn yourself.
- Peel the hazelnuts with your hands thoroughly.
- Add your hazelnuts to your food processor or blender and blend until you achieve proper nut butter thickness.
- Add the remaining ingredients.
- Get really fat on this stuff.
Notes
- I really can't wait to try this.
Gluten Free Kosher https://gluten-free-kosher.com/