Bittersweet Flax Butter

Source:   |  Category: Breakfast, Ground Flaxseed

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 hazelnut
  • 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 chip
2 cups roasted hazelnut1/4 cup coconut oil1/4 cup roasted ground flax1 1/2 – 2 cups (375 –) semi-sweet chocolate chip


  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!

Yield: 2 cups (500 mL).

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

Cook's Notes:

  • 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

Total Fat4.5 g
Cholesterol0 mg
Carbohydrates10 g
Fiber2 g
Sugars7 g
Protein3 g
Sodium0 mg
Potassium174 mg

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