Salty · sweet

1-Ingredient Hazelnut Butter

This is basically nutella but without the chocolate. So why make it you might ask?! Because it’s just so versatile. I add it to cakes, pancakes, cookies or just dip fruit straight into the stuff. You can have it salty, sweet – you decide and that’s the beauty of this 1-ingredient hazelnut butter.

glass mason jar filled with creamy hazelnut butter with a wooden spoon resting on top dripping with hazelnut butter down side of jar surrounded by dried flowers on grey tablecloth next to white baking tray

Silky, creamy, nutty and toasty notes within, it’s like a melty cloud on your mouth. Perfect substitute for butter or oil in baking by the way. So without much ado, below is the easy peasy recipe…

birds eye view of grilled cinnamon apples drizzled with creamy hazelnut butter in a white vintage metal tray next to the jar filed with hazelnut butter surrounded by dried flowers on a grey tablecloth and white a blue pinstripe teatowel

Serving size:                                               

15-20 servings


  • 450g raw, skinned hazelnuts


  1. Preheat oven to 170C.
  2. Place the hazelnuts on a flat baking tray and roast for 10-15 minutes.
  3. After cooling slightly, place in a food processor and blend on a medium speed for 10 minutes, scraping down the sides when necessary, until it has formed into a creamy liquid butter.
  4. Place in a sterilised jar (no need to store in the fridge).

Scoop generous amounts of your 1-ingredient hazelnut butter on pancakes, cereal, toast or consume directly from the jar (though it might disappear more quickly that way!).

Since you’re here, you might also be interested in the vegan version of nutella and only 3 ingredients with pretty much the same process. Recipe available here:

I’d like to give a massive thanks to Sonia from The Healthy Foodie for her inspiration in helping me create this recipe. You can find her version here:

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