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Stop Spending A Fortune On Expensive Nut Butters And Make It At Home With These Easy Recipes

So easy and delicious!

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Homemade Nut Butters 4 Ways

Each recipe makes 16 ounces

Each recipe makes 16 ounces

Honey Peanut Butter

INGREDIENTS3 cups roasted unsalted peanuts2-3 tablespoons honeySalt, to taste2-3 tablespoons canola oilFood processorPREPARATION1. In a food processor, blend peanuts. Scrape down the sides when necessary. 2. When the peanuts have broken down and become crumbly, add in honey and salt while still blending.3. The mixture will turn into a ball and eventually even out. 4. Slowly add canola oil while still blending. Add more canola oil if you want a creamier texture.5. Pour into a jar, store in a refrigerator and use within one month.

INGREDIENTS

3 cups roasted unsalted peanuts

2-3 tablespoons honey

Salt, to taste

2-3 tablespoons canola oil

Food processor

PREPARATION

1. In a food processor, blend peanuts. Scrape down the sides when necessary.

2. When the peanuts have broken down and become crumbly, add in honey and salt while still blending.

3. The mixture will turn into a ball and eventually even out.

4. Slowly add canola oil while still blending. Add more canola oil if you want a creamier texture.

5. Pour into a jar, store in a refrigerator and use within one month.

Vanilla Espresso Almond Butter

INGREDIENTS3 cups roasted almonds1 tablespoon instant espresso powder1-2 teaspoons vanilla extract2-3 tablespoons canola oilFood processorBaking trayPREPARATION1. If you have unroasted nuts, preheat oven to 350°F/180°C. Spread almonds onto a baking tray and bake for 10-12 minutes or until you can smell them.2. In a food processor, blend roasted almonds. Scrape down the sides when necessary. 3. Once the almonds look creamy, add the espresso powder and vanilla extract.4. Continue blending until the mixture turns into a ball and evens out again.5. Slowly add canola oil while still blending.6. Pour into a jar, store in a refrigerator and use within one month.

INGREDIENTS

3 cups roasted almonds

1 tablespoon instant espresso powder

1-2 teaspoons vanilla extract

2-3 tablespoons canola oil

Food processor

Baking tray

PREPARATION

1. If you have unroasted nuts, preheat oven to 350°F/180°C. Spread almonds onto a baking tray and bake for 10-12 minutes or until you can smell them.

2. In a food processor, blend roasted almonds. Scrape down the sides when necessary.

3. Once the almonds look creamy, add the espresso powder and vanilla extract.

4. Continue blending until the mixture turns into a ball and evens out again.

5. Slowly add canola oil while still blending.

6. Pour into a jar, store in a refrigerator and use within one month.

Coconut Cashew Butter

INGREDIENTS3 cups roasted cashews½ cup unsweetened coconut flakes1 tablespoon coconut oilFood processorPREPARATION1. In a food processor, blend raw cashews. Scrape down the sides when necessary. Nuts should turn into a ball then even out.2, Once the mixture looks creamy, add unsweetened coconut flakes and coconut oil.3. Blend until well combined.4. Pour into a jar, store in a refrigerator and use within one month.

INGREDIENTS

3 cups roasted cashews

½ cup unsweetened coconut flakes

1 tablespoon coconut oil

Food processor

PREPARATION

1. In a food processor, blend raw cashews. Scrape down the sides when necessary. Nuts should turn into a ball then even out.

2, Once the mixture looks creamy, add unsweetened coconut flakes and coconut oil.

3. Blend until well combined.

4. Pour into a jar, store in a refrigerator and use within one month.

Chocolate Hazelnut Butter

INGREDIENTS3 cups roasted hazelnuts⅓ cup unsweetened cocoa powder3-4 tablespoons maple syrup2-3 tablespoons canola oilFood processorPREPARATION1. If you have unroasted hazelnuts, preheat oven to 350°F/180°C and bake for 10-12 minutes.2. In a food processor, blend roasted hazelnuts. Scrape down the sides when necessary.3. Once the hazelnuts have broken down and become crumbly, add unsweetened cocoa powder and maple syrup.4. Blend again and slowly add canola oil while still mixing. Add more canola oil if you want a creamier texture.5. Pour into a jar, store in a refrigerator and use within one month.

INGREDIENTS

3 cups roasted hazelnuts

⅓ cup unsweetened cocoa powder

3-4 tablespoons maple syrup

2-3 tablespoons canola oil

Food processor

PREPARATION

1. If you have unroasted hazelnuts, preheat oven to 350°F/180°C and bake for 10-12 minutes.

2. In a food processor, blend roasted hazelnuts. Scrape down the sides when necessary.

3. Once the hazelnuts have broken down and become crumbly, add unsweetened cocoa powder and maple syrup.

4. Blend again and slowly add canola oil while still mixing. Add more canola oil if you want a creamier texture.

5. Pour into a jar, store in a refrigerator and use within one month.

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