Toasted Coconut-Hazelnut Butter (+ how to clean your blender in 10 seconds)

* Check out these Banana, Honey and Toasted Coconut-Hazelnut Butter Crostini with Fleur de sel

Toasted Coconut-Hazelnut Butter

makes around 2 cups

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).

35 thoughts on “Toasted Coconut-Hazelnut Butter (+ how to clean your blender in 10 seconds)”

  1. I pinned this recipe! I just got a new Blendtec blender and I CAN’T wait to make this in it! Oh, and guess what? I am going to make Orangette’s french toast tomorrow — this would be perfect to top it off with!

  2. See, that looks and sounds great and now I’m angry that I can’t make it cause I read your blog before thinking of it myself. Well, bite me, cause I happen to have a bag of almonds that I can use instead and maybe I’ll add some cocoa and then I’m not copying you at all! Ha ha, genius me. (Just make sure not to google almond coconut butter before hand…that might lead to more anger…..)

    • AHAHA, so it’s not only me who feels this way then!! Go for it 🙂 oh god, google can be a powerful tool for crushing dreams :/

  3. Hey!!! What am I doing wrong?!? I’ve been blending in the food processor for 15mins and it’s still powder consistency. Should I add a bit of coconut oil?

  4. DEATH TRAP yes, thank you. I experienced the same irrational anger with my cookie butter and ended up making the most delicious thing (un)known to mankind, maybe next to this hazelnut coconut butter. On a tangentially related note, I also undergo a similar process of irrationality when I see somebody get on the treadmill next to me when I’m already running, in which case I end up sprinting upwards of 7 miles sometimes while gritting my teeth and cursing the fact that they are not giving up before I am. Even though they’re completely oblivious to the fact that we’re, you know, competing. Or something like that.

    • Ooooh, cookie butter…that may be better than this..I mean, nothing can really beat cookies or butter. HAHAH, I do that when I’m cycling or walking ALL THE TIME!!! – don’t worry, you’re not alone 🙂

  5. Delicious! I was wondering how long it lasts in the fridge before it goes moldy, if you don’t do the boiling water canning thing?

    • thanks! Well, because it doesn’t contain sugar, and has a lot of fats in it, it should last quite a while! If you think about it, oil doesn’t go mouldy; fat is a preservative which extends the shelf life (sugar and moisture are what mould / bacteria need to grow). The fat does however go rancid after a while (especially nut oils) so that is the only thing to worry about. However, if you store it in the fridge, I don’t see why it wouldn’t last a few months without going rancid 🙂

  6. oh good lordy this sounds amazing and for the record, never seen or heard of coconut hazelnut butter before!

  7. Wow, girl. Thanks to Pinterest, I found this nut butter. And thanks to you I’ll be awake half the night thinking about it! First time here, and I’m so glad I found your blog. Gorgeous photos! Can’t wait to poke around a bit more…

  8. ooooh, I’ve had something like this before and it was to DIE FOR. I would love to make this. ( I hoarded my jar from my kids…)
    I will try. And I know the feeling of getting mad, in your head, when you have an awesome food plan, then some one foils it. HA!
    Nice post.

  9. I just made this and it was AMAZING! I love to spread it on banana bread (weird, but delicious!). I added some coconut oil to it to make it more liquidy, because it was initially a bit grainy. I can’t wait to eat some more of this for breakfast tomorrow!




  11. THIS BLENDER IDEA IS LITERALLY THE BEST IDEA I HAVE EVER HEARD IN MY WHOLE EXISTENCE ON THIS EARTH!!!! Sometimes I’m itching to make something in my blender but I honestly can’t be bothered cleaning the huge thing afterwards. Thank you so much!

  12. Wow! This is so interesting recipe! I had no idea that I can make coconut spread at home! Thanks a lot for the interesting recipe!

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