Toasted Coconut-Hazelnut Butter
3 cups (16.5 oz / 460g) hazelnuts
1 cup (3.5 oz / 85g) unsweetened desiccated coconut
Preheat your oven to 250 degrees F, and spread the hazelnuts out on a large, rimmed cookie sheet. Toast the hazelnuts in the oven for 7-10 minutes, when they should be fragrant and the skins are cracked and peeling. Let them cool for a little while you toast the coconut:
Put the coconut into a dry frying pan. Stir constantly over a medium-high heat until mostly golden brown, and fragrant (2-3 minutes). Pour straight into a small bowl.
Wrap the hazelnuts in a large clean dish towel and rub together to remove (the majority of) the bitter skins. Put the coconut and skinned hazelnuts into a food processor or blender and blitz on high speed, stopping to scrape down the sides every minute or so, until liquidy and smooth (about 10 minutes).
Pour the nut butter into a glass jar and seal. I like to store mine in the fridge so it doesn’t go rancid, but it takes me a while to eat an entire jar!
To clean your blender, rinse it out a little with some warm water.
Then pour about 1/2 cup (125 ml) of hot water into the blender, put on the lid and put it back onto the machine. Turn it on and blitz for 10 seconds (ish), pour out the water, quickly rinse once more. DONE! (also, if the water is hot enough, it should dry super fast too).