Hazelnut Bourbon Biscuit Butter (Vegan)

Silky smooth and rich homemade hazelnut butter studded with chocolate sandwich cookie pieces, this 2-ingredient nut butter is easy to make and impressive. Naturally vegan, it comes together in less than 20 minutes and is great for snacking on all day long.

There is nothing I love more at the moment than homemade nut butter (and creations with said nut butter) as it is so easy and there are so many flavour combinations to explore! My recent obsession is definitely due to my new blender (I have a Vitamix which I am in love with and is really powerful) but I have always loved nut butter.

Hazelnut Bourbon Biscuit Butter (Vegan)

Over the last few years, I have worked on a few yoga retreats with some inspiring friends and fellow plant-based foodies/trained chefs and one thing that always makes guests happy is the array of homemade nut butters. From rich and chocolatey to warmingly spiced or the salty classics, it brings people together! Every time I returned from the yoga retreats; I would always feel so inspired to make my own but then the spark would fade. I always felt they were never as good, as smooth or as creamy without the high-powered blender or food processor. That said, you can definitely make your own in other blenders/processors but just be patient and keep going until it is super smooth and creamy.

So, back to this Hazelnut Bourbon Biscuit Butter. It continues on from my Cookies and Creamy Nut Butter aka Oreo Cashew Butter but this time I have changed the nut and the biscuit and made something equally as magical. And you only need 2 ingredients (or 3 if you add a pinch of salt):

• Hazelnuts: I prefer to use the skin-off ones, but if you can only find ones with the skin-on, I’d say to give them a good rub between tea towels after they have roasted to remove the tough outer shell/skin as it will make the butter less smooth and a bit gritty. Roasting the nuts really adds to the depth of flavour and the smell is wonderful!
• Bourbon chocolate sandwich cookies: you don’t need to buy the classic Bourbon branded biscuit as most supermarkets sell their own-brand variety that are still accidentally vegan and much cheaper. And they taste the same! A few of these cookies turns this already delicious hazelnut butter into the most addictive thing.
• Salt: a little pinch really emphasises the nutty sweetness and the cacao flavours.

As a side note, don’t worry if your cookies start to melt into the nut butter if it is warmed up while in the blender, this is fine – it will taste just as good. I like to pulse the nut butter a few times to end up with chunks of cookie as well as small pieces blended into the Hazelnut Bourbon Biscuit Butter.

Hazelnut Bourbon Biscuit Butter (Vegan)

That’s all there is to it! Quite a few of you asked the best ways to enjoy my Cookies and Cream Nut Butter and the same goes for this Hazelnut Bourbon Biscuit Butter:

• Spread it on toast
• Add it to a plate with some chopped apple
• Spoon it from the jar!
• Dollop it on top of your porridge oats
• Spoon over your smoothie or yoghurt bowls
• Bake it into your flapjack
• Use it like frosting on a cake
• Spread it thickly between cookies to make cookie sandwiches…

There are SO many ways to enjoy it, let me know your favourite ways below! And if you are looking for more simple sweet recipes, how about my:

• Homemade Mocha Almond Butter
• Chocolate Pistachio Cookie Dough Bars
• Chocolate Covered Banana Pops
• Double Biscoff Caramel Bars

Hazelnut Bourbon Biscuit Butter (Vegan)

• Servings: 1 small jar
• Time: 15-20 minutes plus cooling
• Difficulty: easy
• Print

Silky smooth and rich homemade hazelnut butter studded with chocolate sandwich cookie pieces, this 2-ingredient nut butter is easy to make and impressive. Naturally vegan, it comes together in less than 20 minutes and is great for snacking on all day long.

Ingredients

• 350g hazelnuts
• 5 chocolate bourbon/sandwich biscuits
• Optional: a pinch of salt

Directions

1. Preheat the oven to 160Fan/180*C and add the hazelnuts to a tray. Roast for 12 minutes, stirring around halfway through. Allow to cool fully.
2. Add the hazelnuts to a blender and blitz until smooth and creamy, scraping down the sides as necessary. Keep going until really creamy, adding the salt if using.
3. Add in the cookies and pulse thoroughly break down the cookies.
4. Transfer to a glass jar or container, allow to cool if it has warmed up and store with a lid on for 2-3 weeks.

Hazelnut Bourbon Biscuit Butter (Vegan)

Let me know what you think of this Hazelnut Bourbon Biscuit Butter in the comments below and tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With Hazelnut Bourbon love x