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Tahini Hazelnut Spread

Ingredients

  • 2 cups raw hazelnuts
  • 3 tbsp tahini (or more if too thick)
  • 3 tbsp olive oil (or melted coconut oil)
  • pinch of sea salt
  • 1 tbsp honey (or more, for sweetness)

Instructions

  • I baked the hazelnuts in the oven for a very short time, then waited for them to cool and then put them in a blender with all the other ingredients. It is better if you have a food processor. I blended several times for 20-30 seconds with occasional stirring. I filled a jar with the tahini hazelnut spread and I keep it in the fridge.
  • The taste is unbelievably good, and can last you in the fridge for up to 10 days!