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

  1. Preheat the oven to 350 degrees F. and line a rimed baking sheet with parchment paper.
  2. 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.
  3. Remove from the oven and allow to cool.
  4. Add the cooled nuts to a food processor and process for 3-5 minutes, scraping down as needed.
  5. When the texture resembles a creamy butter, add the freeze-dried bananas, cinnamon, vanilla extract, and sea salt.
  6. Process again until combined.

Ingredients

  • 2 cups cashews, raw
  • 1 tsp. coconut oil
  • 1 tbsp. dark cocoa powder
  • ¼ tsp. sea salt

Steps

  1. Preheat oven to 350 degrees F and line a rimmed baking sheet with parchment paper.
  2. Lay the raw cashews out on the baking sheet in an even later.
  3. Bake for 8-10 minutes, tossing frequently, until fragrant and golden.
  4. Remove from the oven and allow the cashews to cool.
  5. Once cool, place into a food processor and process for 5-8 minutes, or until a butter begins to form.
  6. 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

  1. Preheat oven to 350 degrees F and line a rimmed baking sheet with parchment paper.
  2. Spread the almonds in an even layer on a baking sheet and toast for 10 minutes.
  3. Add the coconut flakes to the baking sheet, tossing with the almonds to make an even layer.
  4. Toast with the almonds for another 3-4 minutes, until lightly golden.
  5. Add toasted coconut and almonds to a food processor, along with the coconut oil and sea salt.
  6. 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

  1. Preheat oven to 350 degrees F and line a rimmed baking sheet with parchment paper.
  2. 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.
  3. Place the slightly cooled hazelnuts on a kitchen towel and roll to remove as many skins as possible.
  4. 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.
  5. Add the cocoa powder, vanilla extract, and sea salt to the hazelnut butter in the food processor and blend until creamy and well mixed.