Bittersweet Flax Butter

 Source: Bittersweet Flax Butter, BlueSkyIdeas

Source: Bittersweet Flax Butter, BlueSkyIdeas

The combination of hazelnuts, chocolate and ground flax is delicious. Tastes great on toast or as a dip for fruit!


  • 2 cups (500 mL) roasted hazelnuts
  • 1/4 cup (60 mL) coconut oil
  • 1/4 cup (60 mL) roasted ground flax
  • 1 1/2 – 2 cups (375 – 500 mL) semi-sweet chocolate chips


  1. Preheat oven to 350°F (180°C).  Place hazelnuts on a cookie sheet and roast for 8-10 minutes, stirring once.  Remove hazelnuts from the pan and add them to the food processor bowl.
  2. Using a food processor, process hazelnuts on low for 5 minutes.  Add coconut oil and continue processing for another 15 minutes, stopping every 5 minutes to scrape down the sides of the bowl.  At the end of 20 minutes the nut butter should be smooth and creamy.
  3. Add flaxseed and chocolate chips.  Blend 1 minutes to combine.
  4. Store in an air tight container at room temperature for up to two month. It probably will not last that long!

Cooks Note: For best results it is important to use raw, unsalted nuts with no skins – you can rub the roasted nuts between a tea towel or rubbing them together in your hands to remove the skins.


Nutritional Analysis


YIELD: 2 cups (500 mL).

SERVING SIZE: 2 Tbsp (30 mL). Each serving contains 1 tsp (5 mL) of flax.

Per Serving
Calories 180
Total Fat 16 g
Saturated Fat 4.5 g
Cholesterol 0 mg
Carbohydrates 10 g
Fiber 2 g
Sugars 7 g
Protein 3 g
Sodium 0 mg
Potassium 174 mg