- GMO free
- Dairy free
Justin's Nut Butter Hazelnut Butter is a delicious combination of premium hazelnuts and homemade chocolate for an addictive, skip the bread and eat with a spoon delicacy. Justin's Nut Butter Hazelnut Butter is all-natural, kosher and gluten free.
Quick question: Do you eat cake frosting for breakfast? I didn't think so. Neither do I. Yet some chocolate hazelnut butters have more sugar than cake frosting. So this is a warning that Justin's Chocolate Hazelnut Butter may not taste like what you're used to; sugar.
See recipes below.
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Chocolate Hazelnut Energy Snacks Ingredients:
- 1/2 Cup Justin's Hazelnut Butter
- 1 Tablespoon Coconut Oil
- 1/2 Cup Rolled Oats
- 1/4 Cup Unsweetened Shredded Coconut
- 1 Teaspoon Honey
Melt Chocolate Hazelnut Butter and Coconut Oil in microwave (about 20 seconds) to soften. Mix in Oats, Coconut and Honey. Shape into 1 inch balls and refrigerate. Great pre or post workout snack. Makes about 9 snacks.
Dark Chocolate Hazelnut and Coconut TrufflesIngredients:
- 1/2 of 16oz Container of Justin's Chocolate Hazelnut Butter
- 3.5 oz Dark Chocolate (70% or higher)
- 3 oz Special Dark Chocolate chips
- 1/2 Teaspoon Vanilla Extract
- 1/2 Cup Heavy Cream
- 1/4 Cup Raw milk
- 2 Cups Shredded Coconut
- 1/2 Cup Chopped Walnuts
Melt chocolate (baking chocolate/bar) in microwave at Power Level 5 @ 30 second intervals until smooth. Stir chocolate every 30 sec. Bring cream to a light boil. Strain into melted chocolate and whisk until creamy. Set aside. Warm the raw milk in pot. Do not boil. In another bowl, mix milk to Justin's chocolate hazelnut butter and vanilla extract. Whisk the nut butter into Heavy cream mixture. Add shredded coconut and chopped walnuts. Mix together. Make spoon size clusters on cookie sheet lined with Parchemin paper and cool in fridge for about 20-30 minutes. Melt chocolate chips in microwave (Power Level 5, 30 second intervals) until smooth. Stir intermittently. Scoop one cluster at a time and roll in the palm of your hand, then dip in melted chocolate. Dip balls in melted chocolate and coat its entirety. Then, using a spoon or fork, lift ball and allow excess chocolate to drip back into bowl. Set on a new cookie sheet lined with Parchemin paper. Chill truffles in fridge for approximately 15-20 minutes. Serve.