Chocolate Hazelnut Butter
2 cups unsalted hazelnuts
+ 1 cup powdered sugar
+ ⅓ cup baking cocoa powder
+ ¼ cup coconut oil + salt, to taste
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Pecan Nut Butter
12 oz. pecan pieces + 1 Tbsp. pure maple syrup + ½ tsp. kosher salt
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Pistachio Nut Butter
2 cups roasted, salted pistachios + ¼ cup avocado oil + 1 Tbsp. vanilla extract
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Cashew
Nut Butter
2 cups lightly salted cashew halves & pieces + ¼ cup avocado oil + 2 Tbsp. honey
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Macadamia
Nut Butter
8 oz. macadamia nuts
+ ½ tsp. kosher salt
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basics
homemade nutbutter
Go beyond peanut and almond butter! Healthy, customized, eat-by-the-spoonful nut butters can be made right at home in a few basic steps.
Roasted nuts in a 13-cup food processor 10 to 15 times until the nuts come to a finely chopped consistency.
Pulse
1
Desired flavors, a dash of salt and an oil, such as coconut or avocado, to prevent the nut butter from becoming too dry.
ADD
2
For 5 to 10 minutes or until creamy, stopping every few minutes to scrape down the sides of the food processor with a spatula.
PROCESS
3
2
1
1
2
3
4
5
3
5
4