homemade nut butter recipe

FOR THE NUT BUTTER:

protein / fats

2 cups of nuts of your choice; we typically do 2 cups almonds or 1 cup almonds and 1 cup walnuts

carbs

1 cup coconut flakes (optional but trust us, it’s a game-changer)

fat

1-2 tbsp coconut oil

spice

1 tsp salt

1/2 tsp cinnamon (optional)

1-2 tbsp honey or agave (optional)

what to do

start by preheating your oven to 350*

while your oven preheats, measure out 2 cups of nuts and lay them out on a baking sheet

once the oven is preheated, toast the nuts for 10 minutes

while the nuts toast, measure out 1 cup of coconut flakes

when the 10 minutes are up, take the nuts out of the oven and add the coconut flakes to the baking sheet and cook altogether for 3-5 more minutes. the coconut flakes should be golden but not burnt.

once your nuts and coconut flakes are toasted, add both ingredients to the food processor.

start food processor on a medium setting and keep on for 5-10 seconds.

scrape the sides, then turn food processor on again for another 5-10 seconds. at this point the nuts should look like a flour.

continue step 8 until the nuts become a little more clumped.

at this point we can add our coconut oil. almonds are a drier nut so more coconut oil will be needed (about 2 tbsp) whereas peanuts are oilier so they won’t need as much. don’t lose hope! this part takes a few minutes (about 10) to get to your desired consistency.

add 1 tbsp at a time. if 2 tbsp isn’t enough, add 0.5 tbsp more. run the food processor for 5-10 seconds, scrape the sides and repeat a couple times before adding the second tbsp of oil.

once the mixture is creamy smooth, add your salt, cinnamon, and whatever else you want in there! the possibilities are endless :-)

recipe notes

nut butter not quite sweet enough for ya? add 1-2 tbsp of honey or pure cane sugar!

tried something new?

used different nuts, spices, ingredients?

let us know!

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