- 2 cups raw organic almonds
- 2 cups raw hazelnuts
- 2 teaspoons coconut sugar
- 1 tablespoon coconut oil, plus more if necessary
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cardamom
- 1/4 teaspoon ground ginger
- 1/8 teaspoon all spice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt
Preheat oven to 350 degrees F and add hazelnuts and almonds to a large baking sheet, spreading out to evenly distribute. Roast for 10-12 minutes or until slightly golden.
Allow nuts to cool for 5 minutes then transfer to a kitchen towel. Wrap nuts in towel and use your hands to roll the nuts around so that you remove the skins of the hazelnuts (don't worry about almonds). This helps to achieve a creamier nut butter. Keeping the skins on is okay though, just know your nut butter won't be as creamy.
Once most of the skins are off the hazelnuts, you can transfer the nuts to the food processor or high speed blender (such as a Vitamix). Process on high until smooth, scraping down the sides as necessary. Add coconut sugar & coconut oil to assist in blending. At this point the nuts should start to clump together. Continue to process until you reach the desired consistency. I like mine extra creamy!
Once nut butter is blended, add in the spices and salt and blend for 30 seconds more. Pour into a large glass jar or container. To keep fresh, store in the fridge for up to 1 month. Not that it would last that long.