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1 tbsp agave
1 tbsp coconut oil
1 tbsp raw cacao powder
pinch sea salt (optional. Meaning I didn't add any but I hear you're supposed to?)
in a food processor, blend (process? what's the right word here?) the hazelnuts until smooth. It took a long time, so I took a blending break every once in a while to scrap down the sides and scrap up the butter that was forming on the bottom.
I also didn't want it to get too hot in order to keep it raw, so breaks were good. We have this awesome laser temperature reader that I love to use while uncooking, and that I'm pretty sure the boy is regretting introducing me to for that reason, and I checked the temperature when it had all become butter, which I felt was probably the hottest point, and it was 101-102F (Funny, I've always been a centigrade girl until I got into the whole raw thing. Also funny is how I can only do sewing measurements in non metric and have a lot of trouble getting my head around metric, but I can only do distances and speeds in metric...)
After it was butterized, I added in the rest of the ingredients and processed till well mixed. You might want to add in the coconut oil near the beginning to help it get going faster.
Cupcakes revenge's ThoughtsBy cupcakes revenge
Delicious hazelnut butter with a chocolate taste.
more awesomely nutritious and delicious recipes at http://kellysfacesmells.blogspot.com/
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