· By Anya Kaats
4 DIY Nut Butter Recipes

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.