Vegan Spicy Chipotle Hazelnut Butter
Homemade hazelnut butter with a smoky, spicy kick from chipotle and cayenne. Creamy, spreadable, and naturally sweetened with maple syrup. Perfect for toast, smoothie bowls, or snacking straight from the jar. This version combines roasted hazelnuts with warm spices for a sophisticated nut butter that's more interesting than store-bought versions.
Ingredients
Instructions
- 1
Preheat oven to 275F. Spread hazelnuts on a baking sheet and roast for 20 minutes.
- 2
Cool hazelnuts completely, then rub or remove skins by hand as much as possible.
- 3
Transfer hazelnuts to a food processor or high-powered blender.
- 4
Process until nuts break down and release their natural oils, creating a smooth butter.
- 5
Add coconut oil gradually while processing to achieve desired smoothness.
- 6
Add chipotle powder, cayenne pepper, and maple syrup.
- 7
Continue processing until all spices and sweetener are evenly distributed throughout.
- 8
Transfer to a clean jar and refrigerate until ready to use.
Tips
Roast hazelnuts low and slow to develop deeper flavor without burning. Check at 15 minutes; some ovens vary.
Process nuts for 8-10 minutes total; the natural oils will release gradually. Patience prevents overheating the motor.
Start with less cayenne and chipotle, taste, then adjust heat level to your preference.
Good to Know
Cover airtight and refrigerate up to 3 weeks. Oil may separate; stir before using or store upside-down to redistribute.
Prepare through cooling hazelnuts up to 2 days ahead. Toast and skin hazelnuts the day of processing for best flavor.
Spread on warm toast, swirl into oatmeal or yogurt, dollop on smoothie bowls, or eat by the spoonful.
Common Mistakes
Roast at too-high temp to avoid burnt, bitter hazelnuts that ruin the batch
Skip skin removal to avoid gritty texture; skins add bitterness
Stop processing too early to avoid chunky, separated butter that won't smooth
Substitutions
Vegan Options
Nut-Free Alternatives
similar roast time
General Alternatives
FAQ
Can I make this without a food processor?
A high-powered blender works, though processing may take longer and heat the motor. A Vitamix-style machine handles it well. Stand mixers struggle with thick nut butters. Hand tools won't generate enough friction.
How long does homemade hazelnut butter keep?
Refrigerated in an airtight container, it keeps 2-3 weeks. Natural oils can go rancid, so don't store at room temperature long-term. Freeze in portions up to 3 months.
What if my butter is too thick or too thin?
Too thick: add coconut oil by the teaspoon and reprocess. Too thin: process longer to release more nut oils, or reduce coconut oil next batch. Consistency firms slightly when chilled.