These are absolutely simple recipes to make. I use a normal 600W, Philips mixer to make the nut butters, if you have a food processor or a high speed blender I would recommend you use that because it saves up your time.
- Muslin cloth or nut milk filter
- A container to store
Soak almonds for 6 hours in lukewarm water. Remove the skin of the almonds. Place the skinless almonds in a mixer add water accordingly (on the basis of how thick you want your milk to be) and mix. Strain the milk out of the almonds using a nut milk filter or a muslin cloth and store it in an air tight container.
Cocoa Hazelnut spread
- Cocoa Powder (unsweetened)
- Maple syrup or Honey
- Little bit of water
Roast the hazelnuts for five minutes in the oven for 200 degree Celsius or on a stove top for much longer. Let it cool for a while. Put the nuts in the food processor or a mixer(if you’re using one) and mix for a while till the nut becomes buttery. Add the raw cocoa powder and continue mixing. After you find the consistency a bit chocolate-y add in maple syrup or honey accordingly (as to how sweet you like your spread to be), at one point you might find it coagulating and becoming sort of ugly, don’t worry just add in some water and keep mixing, in the end a smooth, rich and creamy chocolatey hazelnut spread will arise.
Note: While mixing the nuts sometimes you need to scrape down the sides a bit and keep mixing.