6 Delicious Nut Butters You Can Make At Home

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1. Super Seed Nut Butter

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INGREDIENTS

1 cup raw pecans

1 cup raw hazelnuts

1 cup raw almonds

2 tbsp chia seeds

½ teaspoon sea salt

1 tsp cinnamon

PREPARATION

1. Combine pecans, hazelnuts, and almonds in a food process for 3-6 minutes.

2. Add chia seeds, salt, and cinnamon.

3. Process again for 30 seconds (or until smooth).

4. Store in an airtight jar in the refrigerator for up to 6 months.

 

2. Salted Caramel Nut Butter

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INGREDIENTS

2 cups cashews, roasted

1 cup almonds, roasted

¼ cup coconut sugar

1 teaspoon vanilla extract

½ teaspoon sea salt

PREPARATION

1. Roast cashews and almonds at 325˚F (160˚C) for 15 minutes, then let cool.

2. Add roasted cashews and almonds to food process for 1 minute.

3. Add coconut sugar, vanilla, and sea salt and process for another minute (or until smooth).

4. Store in an airtight jar in the refrigerator for up to 6 months.

 

3. Cashew Macadamia Coconut Butter

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INGREDIENTS

2 cups cashews

2 cups raw macadamia nuts

1 cup shredded coconut

PREPARATION

1. Preheat oven to 325˚F *160˚C).

2. Roast the cashews for 10 minutes, then let cool.

3. Add the roasted cashews and macadamia nuts to a food processor and blend for 3 minutes, until smooth.

4. Add the coconut, then blend again until incorporated.

5. Store in an airtight jar in the refrigerator for up to 6 months.

 

4. Cookie Dough Butter

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INGREDIENTS

1 cup peanuts

1 cup sunflower seeds

1 teaspoon cinnamon

2 tablespoons coconut sugar

½ teaspoon ginger

½ teaspoon nutmeg

3 tablespoons honey

PREPARATION

1. Preheat the oven to 325˚F (160˚C).

2. Toast the peanuts for 5 minutes, then let cool.

3. Add the roasted peanuts and sunflower seeds to a food processor and blend for 3-5 minutes, until smooth.

4. Add cinnamon, coconut sugar, ginger, nutmeg, and honey, then blend again until smooth.

5. Store in an airtight jar in the refrigerator for up to 6 months.

 

5. Cherry Chocolate Butter

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INGREDIENTS

1 cup almonds

1¾ ounces dark chocolate

3 tablespoons pitted and chopped black cherries

PREPARATION

1. Preheat the oven to 325˚F (160˚C).

2. Toast the almonds for 15 minutes, then let cool.

3. Blend the roasted almonds in a food processor until creamy.

4. Add the chocolate and blend until smooth.

5. Store in an airtight jar in the refrigerator for up to 6 months.

 

6. Matcha Pistachio Butter

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NGREDIENTS

2 cups pistachios

1 teaspoon salt

1 teaspoon matcha powder

3 tablespoons honey

PREPARATION

1. Blend the pistachios in a food processor until smooth.

2. Add the salt, matcha, and honey, and blend to incorporate.

3. Store in an airtight jar in the refrigerator for up to 6 months.

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