food
4 Homemade Nut Butters
Go nuts (sorry, we had to) for four types of nut butter such as salted chocolate cashew, toasted coconut almond, dark chocolate hazelnut and more.
food
4 Homemade Nut Butters
Go nuts (sorry, we had to) for four types of nut butter such as salted chocolate cashew, toasted coconut almond, dark chocolate hazelnut and more.
Ingredients
- 1 cup almonds, raw
- 1 cup pecans, raw
- 1/2 cup freeze-dried bananas
- 1 tsp. ground cinnamon
- 1 tsp. vanilla extract
Steps
- Preheat the oven to 350 degrees F. and line a rimed baking sheet with parchment paper.
- Spread the almonds and pecans out in an even layer and place into the oven for 6-8 minutes, or until fragrant and lightly toasted.
- Remove from the oven and allow to cool.
- Add the cooled nuts to a food processor and process for 3-5 minutes, scraping down as needed.
- When the texture resembles a creamy butter, add the freeze-dried bananas, cinnamon, vanilla extract, and sea salt.
- Process again until combined.
Ingredients
- 2 cups cashews, raw
- 1 tsp. coconut oil
- 1 tbsp. dark cocoa powder
- ¼ tsp. sea salt
Steps
- Preheat oven to 350 degrees F and line a rimmed baking sheet with parchment paper.
- Lay the raw cashews out on the baking sheet in an even later.
- Bake for 8-10 minutes, tossing frequently, until fragrant and golden.
- Remove from the oven and allow the cashews to cool.
- Once cool, place into a food processor and process for 5-8 minutes, or until a butter begins to form.
- Once a butter consistency, add the coconut oil, dark cocoa powder and sea salt, and process until combined.
Ingredients
- 2 cups raw almonds
- 1 cup coconut flakes, unsweetened
- 1 tbsp. coconut oil
- 1/4 tsp. sea salt
Steps
- Preheat oven to 350 degrees F and line a rimmed baking sheet with parchment paper.
- Spread the almonds in an even layer on a baking sheet and toast for 10 minutes.
- Add the coconut flakes to the baking sheet, tossing with the almonds to make an even layer.
- Toast with the almonds for another 3-4 minutes, until lightly golden.
- Add toasted coconut and almonds to a food processor, along with the coconut oil and sea salt.
- Process for 5-7 minutes, or until smooth.
Ingredients
- 2 cups raw hazelnuts
- 2 tbsp. dark cocoa powder
- 1 tsp. pure vanilla extract
- 1/2 tsp. sea salt
Steps
- Preheat oven to 350 degrees F and line a rimmed baking sheet with parchment paper.
- Place hazelnuts on baking sheet in an even layer. Bake for 12 to 15 minutes, or until light brown. Remove from oven and allow to cool slightly.
- Place the slightly cooled hazelnuts on a kitchen towel and roll to remove as many skins as possible.
- Place hazelnuts into a food processor and blend until the hazelnuts form a butter, about 5 to 8 minutes, scraping the sides as needed with a spatula.
- Add the cocoa powder, vanilla extract, and sea salt to the hazelnut butter in the food processor and blend until creamy and well mixed.