Hemptella

I created this recipe for Hemple and I am freaking obsessed with it! I love the flavour of hemp, it's so nutty and distinctive and it totally makes this nut butter amazing. I'm also obsessed with making my own nut and seed butters!

Serves:

1 JAR

Prep Time:

15 minutes

Cook Time:

15 minutes

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Hemptella

I created this recipe for Hemple and I am freaking obsessed with it! I love the flavour of hemp, it’s so nutty and distinctive and it totally makes this nut butter amazing. I’m also obsessed with making my own nut and seed butters!

Hemptella

I created this recipe for Hemple and I am freaking obsessed with it! I love the flavour of hemp, it's so nutty and distinctive and it totally makes this nut butter amazing.

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Serves:

1 JAR

Prep time:

15 minutes

Cook time:

15 minutes

INGREDIENTS

3 cups hazelnuts, ideally without skins
½ cup hemp seeds
⅓ cup raw cacao powder
3 tbsp hemp seed oil
10 drops liquid stevia OR ¼ cup maple syrup
1 pinch sea salt

METHOD

Preheat the oven to 180℃. Place hazelnuts in a single layer on a baking tray and roast in the oven for 10-15 minutes until golden and fragrant. Be careful not to burn them. Rub them in a tea towel to remove the skins. This process is a little annoying but it removes the bitterness of the skins.
Add the roasted hazelnuts to a food processor and pulse until oils begin to release.
Add in the hemp seeds, cacao, hemp seed oil, stevia or maple syrup and salt. Continue to pulse until it resembles a chunky Nutella paste. Transfer to a glass jar and store in the fridge for up to a month.

Notes

I normally buy the already roasted hazelnuts from Scoop Wholefoods to save myself the effort of roasting myself!
Sugar free option: If you opt for the maple syrup over stevia, keep in mind that this means the recipe will no longer be sugar free. Read more about sugar and my philosophy here.