Findik Ezmesi

Ingredients

Instructions

1. 1

   If your hazelnuts still have loose skins, rub them in a clean kitchen towel to remove as much skin as possible. This keeps the spread smoother and less bitter. Make sure the hazelnuts are fully cooled before blending so the oils release gradually rather than turning greasy too fast.

2. 2

   Add the roasted hazelnuts to a small food processor or high-speed blender. Process for 2-4 minutes, stopping to scrape down the sides as needed, until they go from crumbs to a thick, mostly smooth nut butter. Be patient: the texture changes suddenly once enough oil is released.

3. 3

   Add the tahini, maple syrup, cocoa powder, melted coconut oil, vanilla extract, and fine sea salt. Blend again for 1-2 minutes until smooth, glossy, and evenly mixed. If the paste seems too thick for a spread, blend in warm water 1 teaspoon at a time until it reaches a soft, spreadable consistency.

4. 4

   Taste and adjust if needed: a pinch more salt sharpens the hazelnut flavor, while a few extra grams of maple syrup will make it more dessert-like. Transfer to a jar or bowl.

5. 5

   Serve immediately as a spread on bread, toast, or fruit, or let it sit for 5 minutes to thicken slightly at room temperature before serving. Stir before serving if it has separated a little.

Nutrition per serving

Notes

• •Traditional versions are often sweetened with honey, but maple syrup keeps this version fully vegan while giving a similar smooth sweetness.
• •For the best flavor, use freshly roasted hazelnuts; stale nuts will make the spread taste flat.
• •If you want a looser, more drizzle-like consistency, add a little extra warm water or 5 g more melted coconut oil.
• •Store in a clean jar in the refrigerator for up to 1 week. Let it sit at room temperature for 10-15 minutes before using for the easiest spreading.

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