Coco-Hazelnut Butter is the newest, 2-ingredient addition to your homemade nut butter shelf. Throw it into a blender and you’ll have a jar full of drippy, creamy butter to enjoy on toast, yogurt, or straight on a spoon! Buy hazelnuts and shredded coconut in bulk to make it even more affordable.
You know that scene in My Big Fat Greek Wedding, where the father says that Windex is the answer to everything? Well, peanut butter is my Windex. It makes swallowing reality taste way better.
Otherwise it would taste something like realizing that moving into a new community isn’t easy as pie. Unpacking and settling in aren’t synonymous. And putting myself outside my comfort zone is going to be exactly the way it sounds– uncomfortable. So if a jar of peanut butter is familiar and grounding, then you better bet I’m going to leverage that.
Sometimes, though, you need to change things up. After all, we’re not in Kansas anymore. Isn’t it about time the menu reflected that?
The last time I made nut butter was this Chocolate Hazelnut Cashew Butter. We really gave Nutella a run for its money that day. I’m not really in the mood for chocolate, though. Shocker, right? My taste buds still need to readjust to their new zone in the city. A friend told me about a small produce store she found a few days ago, so I went to check it out today in the hopes of finding something other than cucumbers and carrots. Jury’s out on whether I stumbled into the right place, although I came out with celery, beets and a lemon. Let’s just give an enthusiastic fist pump and call it a day.
Anyway, this Coco-Hazelnut Butter. With only 2 ingredients it’s hard to say you won’t try it. Here’s a snapshot of how it went down:
- Decides to finally do something with that jar of hazelnuts I got in Maryland
- Jaw drops when it takes only 5 minutes to turn into drippy hazelnut butter
- Rinses out the blender quickly
- Dumps in a package of shredded coconut and lets it roar
- Simultaneously pours each into mini mason jars for ultimate swirl action
Trust me, the amount of fun you’ll have creating patterns with coconut butter and hazelnut butter is seriously disproportionate to the amount of effort to make it. This is why we appreciate engineers, for making kitchen gadgets that save us from using elbow grease. Except when it comes to kneading bread, I still prefer doing that by hand.
Now that I have an alternative to drizzle all over my breakfast, I feel better. Too much? Never. It’s the little things that are making me smile, like how the coco-hazelnut butter hardens into a shell in cool temperatures. Why? Because science, my dear Watson. It would be amazing poured over a scoop of vanilla ice cream. I can still hear the satisfying crunch when the shell broke between my teeth this morning.
If your Coco-Hazelnut Butter hardens in the jar, then just heat it up for a few seconds and you’ll be dripping deliciousness in no time. How will you eat it?
If you try this recipe, I’d love your feedback. Leave a comment below, save it on Pinterest, or tag #lensesandlentils on Instagram so that I can see your creations!
- 1 (8 oz) pkg unsweetened shredded coconut, ~3½ cups
- 2 cups raw hazelnuts
- pinch sea salt, optional
- In a food processor or high-powered blender process the hazelnuts until a smooth butter forms, scraping down the sides as necessary. This will take 5-10 minutes, depending on the power of your equipment. Remove into a jar and rinse the blender.
- Repeat this step for the coconut, which should take about 10-12 minutes. Next, pour it into the jar with the hazelnut butter, add a pinch of sea salt if desired, and stir it together.
- Store in an airtight jar or container at room temperature for 2 weeks or in the fridge for a month.
**If your blender/food processor is big enough, then you can put everything in at once if you don't want to see the different layers.