Cinnamon Hazelnut Butter

If you’re anything like me, you’re probably the worst gift-giver ever. You and I show up at places where everyone else is bestowing gifts, and we’re the ones awkwardly standing in the corner, empty-handed, because we either forgot, ran out of time, or lacked the creativity to think of something gift-worthy.

Everyone loves nut butter, and it’s such a guaranteed way to make someone’s day. Plus, chances are they’ll actually use and enjoy it, unlike some other gifts – which is the best kind of gift to receive.

Beyond just being high in protein and healthy fats, hazelnuts are the tree nut with the highest amount of folate (helps create normal red blood cells), they’re high in fiber (important for digestion), and rich in manganese (needed for bone formation) and copper (needed for iron absorption).

They’re also high in biotin, which is a B Vitamin that helps grow strong, healthy hair.

Not only do you get the health benefits of hazelnuts, but you also get a dose of cinnamon, which everyone knows is high in antioxidants, has anti-inflammatory properties, and can lower blood sugar levels. Not to mention, it tastes like the holidays.

Lucky for you, this edible gift requires just three ingredients and 30 minutes to make.

And it’s totally customizable. Sub pumpkin pie spice for the cinnamon for a more autumnal feel, or swap it for melted dark chocolate to go for my 4-Ingredient Vegan Nutella instead! Who would turn away Nutella? No one with good taste, am I right?

Not only does this make a great gift (package it in little mason jars and wrap it with ribbon), but it’s also a great spread to have around for things like toast, pancakes, waffles, and more. My favorite way to enjoy hazelnut butter is by dipping a spoonful into roasted sunflower seeds and eating it right off the spoon! It’s also extremely delicious on bananas, rice cakes, and pretty much everything else.


  • 1 pound raw hazelnuts
  • 1/2-1 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 2-3 tsp coconut sugar (optional)


  • Preheat oven to 350 degrees F (176 C) and add hazelnuts to a baking sheet in a single layer. Roast for a total of 12-15 minutes or until fragrant and golden brown.
  • Remove from oven and let cool slightly. Then, transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins (see photo). You want to get as much as possible off because it yields a creamier nut butter. But it doesn’t have to be perfect!
  • Leave excess skin behind. Choose hazelnuts in a food processor or high-speed blender. Blend on low until butter begins to form – about 7-9 minutes total – scraping down sides as needed.
  • Once the hazelnut butter is creamy and smooth, add the ground cinnamon, sea salt, and coconut sugar (optional).
  • Blend/puree again until well incorporated. Taste and adjust seasonings as needed.
  • Transfer hazelnut butter to a clean jar and store it at room temperature for up to 3 weeks or in the refrigerator for up to 2 months (or more).

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