· By Anya Kaats
4 DIY Nut Butter Recipes
Whether you follow a Paleo diet and can't have legumes, are allergic to peanuts, or are just looking to mix it up, nut and seed butters can be amazing alternatives to peanut butter! Most store-bought peanut butters are overloaded with "stabilizers" like hydrogenated oils, added sugar and way too much salt. (1) Nut and seed butters are not only delicious but a great source of protein and healthy fats to keep you full. (2) They taste great on apple slices, bananas, bread and in smoothies. While I love to make my own at home, I highly recommend Justin's or Nuttzo if you aren't the DIY type.
These DIY nut butter recipes below were made with a large, 14-cup food processor. If yours is smaller, processing times and portion may need to be adjusted.
Classic Almond
Ingredients:- 2 cups roasted, unsalted almonds
- 1 TBS coconut oil
- 1 teaspoon grade B maple syrup (optional)
- pinch of sea salt
- Place 2 cups of roasted, unsalted almonds into a food processor. Process for about 5 minutes, scraping the sides of the bowl a few times.
- Add coconut oil and blend for another 5-10 minutes, continuing to scrape the sides of the bowl. If your nut butter is not yet smooth and blended fully after 10 minutes, add a bit more oil and/or continue to blend. Be patient, this process takes time!
- Add your sweetener and a pinch of salt and process for another 30-60 seconds until well combined.
Chocolate Hazelnut
Ingredients:- 2 cups roasted, unsalted & peeled hazelnuts (click here for a how-to on peeling your hazelnuts)
- 1 TBS coconut oil
- ½ cup unsweetened almond milk
- ¼ cup unsweetened cocoa powder
- ½ coconut sugar
- 1 teaspoon vanilla extract
- pinch of sea salt
- Place 2 cups of roasted, unsalted hazelnuts into a food processor. Process for about 5 minutes, scraping the sides of the bowl a few times.
- Add coconut oil and blend for another 5-10 minutes, continuing to scrape the sides of the bowl. If your nut butter is not yet smooth and blended fully after 10 minutes, add a bit more oil and/or continue to blend. Be patient, this process takes time!
- Add almond milk, cocoa powder, coconut sugar, vanilla & salt and process for another 30-60 seconds until well combined.
Maple Pecan
Ingredients:- 2 cups raw pecans
- 1 TBS coconut oil
- 1 TBS grade B maple syrup
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- pinch of sea salt
- Place 2 cups of raw pecans into a food processor. Process for about 5 minutes, scraping the sides of the bowl a few times.
- Add coconut oil and blend for another 5-10 minutes, continuing to scrape the sides of the bowl. If your nut butter is not yet smooth and blended fully after 10 minutes, add a bit more oil and/or continue to blend. Be patient, this process takes time!
- Add maple syrup, cinnamon, pumpkin pie spice and salt and process for another 30-60 seconds, until well combined.
Sunflower Seed Butter (nut-free!)
Ingredients:- 2 cups roasted, unsalted sunflower seeds
- 1 TBS coconut oil
- 1 teaspoon raw honey (optional)
- pinch of sea salt
- Place 2 cups of roasted, unsalted sunflower seeds into a food processor. Process for about 5 minutes, scraping the sides of the bowl a few times.
- Add coconut oil and blend for another 5-10 minutes, continuing to scrape the sides of the bowl. If your nut butter is not yet smooth and blended fully after 10 minutes, add a bit more oil and/or continue to blend. Be patient, this process takes time!
- Add optional sweetener and pinch of salt and process for another 30-60 seconds, until well combined.