How to make a delicious nut and seed spread from hazelnuts and pumpkin seeds.
Preheat oven to 325F.
Scatter the hazelnuts and pumpkin seeds on a sheet pan. Toast the nuts and seeds in the oven until warm and fragrant, about 20-25 minutes.
Remove the nuts and seeds from the oven, and while hot, add to the base of a food processor (fitted with the S blade).
On low speed, pulse the nuts and seeds. Once the mixture appears crumbly (this will take a couple of minutes) add the coconut oil and salt. It's best to add the coconut oil and salt through the feed chute so you can keep the food processor running.
Continue to pulse the ingredients on a low speed until smooth and creamy, about 5-7 minutes. If you need to stop and scrape the bowl, due to extra chunks at the top of the bowl, do this now.
Once creamy, add the maple syrup to taste. I like to add 2 tablespoons. Continue to pulse the mixture for another 3-5 minutes, OR until smooth and creamy. The mixture should be runny. Once creamy and runny, stop the food processor. Don't over-process the nut and seed butter. The amount it takes for this to happen will depend on your food processor.
Pour the nut and seed butter into a storage container. I use a mason jar with a plastic lid. Store the nut and seed butter in the fridge for up to 2 months.
*You don't have to add coconut oil to make nut butter. The oils from the nuts and seeds will naturally release their oils to make a creamy nut and seed butter; however, I prefer a softer nut and seed butter and find coconut oil produces exactly that. If you don't want to add extra oil, you don't have to.
How to Use:
There are so many ways to use this nut and seed butter. The flavor is incredible! I personally scoop a spoonful at night and enjoy it alone as a dessert. But you can also pair it with food. Here are my favorite ways to do that...