As published in Ecoparent Magazine

This nut butter is my go-to comfort food! As a kid I loved chocolate hazelnut spread—less for the chocolate than that roasty, nutty hazelnut flavour! As an adult, spreading a little hazelnut butter on a piece of toast comes pretty close to my childhood memories of the Italian and Croatian pastries we often had. With the warming addition of cardamom, this hazelnut butter is the very definition of comfort!

Like most nuts, hazelnuts are an excellent snack as they’re a good source of healthy fats and contain protein and fibre, which allow for satiation and blood sugar balance. Hazelnuts are rich in free radical-fighting antioxidants and have a very high amount of proanthocyanidins, a polyphenol also found in red wine and chocolate. Further, studies have shown that hazelnuts may be effective in improving insulin sensitivity, may improve some cardiovascular risk biomarkers, and increase beneficial HDL cholesterol while decreasing harmful LDL.


3 c hazelnuts
1/2- 1 tsp ground cardamom
pinch of salt


1 Roast hazelnuts in a 350°F oven until fragrant, about 10-15 minutes.

2 Let cool for 5 minutes, then dump nuts into a clean tea towel and rub vigorously to remove skins.

3 Add nuts to a high-speed blender in intervals, taking breaks every few minutes to scrape down the sides and to ensure you don’t overheat the machine.

4 Once blended to desired smoothness, add cardamom and salt and process for a few seconds more, until combined. Transfer hazelnut butter to a glass container and refrigerate. Will keep in fridge for 1-2 months.