I’m sorry for leaving you all in suspense after the nutty teaser.
I made this trio of nut butter spreads for Kyle’s dad…
Holiday Spiced Peanut butter
Chocolate Cake Almond Butter
Coconut Peanut Butter
There weren’t really leftovers…mostly because Kyle kept poking his head in the kitchen when he heard the food processor stop…smart boy. But I did make an extra batch of the chocolate one. Because you can never have too much cocoa almond butter.
Since we’re on the subject of chocolate, I may as well start with that recipe.
Chocolate Cake Almond Butter (v, gf)
- 3/4 cup raw almonds
- 4 tbsp agave nectar
- 2 tbsp cocoa powder
- 1 tsp vanilla bean paste
Continuously pulse raw almonds in food processor until they butter. It will take a while. Be patient. Scrape down sides of FP as needed.
Add cocoa, vanilla and agave and continue to process until the contents look like silky cake batter.
If you refrigerate it, it will keep longer, but it’s easier to spread at room temperature.
Unlike almond butter, when it comes to home-made peanut butters, I think the key is using dry roasted peanuts. They provide a better flavor than raw ones. I typically opt for unsalted nuts which gives me the flexibility to add salt later or not (depending on what I’m doing with them).
Holiday Spiced Peanut Butter (v, gf)
- 3/4 cup dry roasted Virginia peanuts
- 4 tbsp maple syrup
- 1 tsp vanilla bean paste
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp salt
Just like pureeing almonds, you add the peanuts to the food processor and wait until they are smoothly buttered.
Then add the spices and maple syrup and prepare to see your breakfast future (and lunch and dinner).
This peanut butter is perfection. It almost tastes like toffee. It’s just divine.
This next recipe is inspired by one of my all time favorite nut butters by Tropical Traditions. As far as I’m concerned coconut goes with anything and everything. And peanut butter isn’t too far behind it in that regard. So it only makes sense that they should be united in nut butter form.
Coconut Peanut Butter (v, gf)
- coconut butter (made from 1/4 cup unsweetened shredded coconut)
- 3/4 cup dry roasted Virginia peanuts
- 1 tsp vanilla bean paste
- 1 tbsp agave nectar
- 1/4 tsp salt
For this recipe I made the coconut butter first by simply processing the shredded coconut until it was creamy and smooth. Then I added in the nuts and continued to process.
Eventually I added the vanilla, agave, and salt. And at the end I had one big butter ball. It smelled and tasted like raw peanut butter cookie dough. Jarring it up for others was almost torture!
At least I knew I had my own jar of chocolate cake almond butter.
I will be adding this to every single thing I can think of in the next week. If it lasts that long…
Do you like flavored nut butters? Or do you prefer the plain and simple kind? Have you ever made your own?
Holiday Spiced Peanut Butter just went to the top of my “recipes I’ve seen on blogs and have to try” list.
I still can’t get over how easy it looks to make nutbutter! I’m going to have to give one a try!
I’ve definitely never met a nut butter I didn’t like. I could sit and eat a whole jar of plain old peanut butter with a spoon (and probably have at some point). Thanks for all the great ideas on flavored nut butters. I’ll definitely be trying some of them out really soon. Wish I could say they were going to be as presents for other people, but more than likely they’ll end up being presents for just me 🙂
Wow. These all sound delicious! The only butter I’ve made is coconut butter, and I’ve only managed to get it to turn out once. I might have to try the chocolate almond one, though; it looks too good not to try!
Hurrah, these look awesome. Just give me a spoon, yeeeeeah.
Holy nut butter amazingness, especially the coconut pb! And the jars look lovely.
I just got a food processor for Christmas so I can actually try making these – wooo!
you had me at chocolate cake!
just bought some macadamia nuts for my first home made nut butter experiment.
Ive never tried flavored nut butters before. And i dont have a food processor so i cant make my own. But i think i bleed peanut flour so i think i would really enjoy making my own. Do you soak the nus over night before or do you blend them hard?
I have to be careful with the amount of nuts I eat due to stomach issues, but I love almonds. With that said, I can’t eat much almond butter anymore. Fail.
However, I’m completely addicted to sunflower seed butter and consume entirely too much of it. Have you ever made your own version? I would be interested in that one!
Being that I can dominate an entire jar in one day, I do try to stay away from nut butters – I know I certainly wouldn’t be ‘safe’ around those gorgeous creations, particularly the chocolate cake version!
xxx
I LOVE nut butter. It is such a great way to add healthy fats and protein to…anything! I have been make mine at home lately, which has been super fun, because I get to play with the flavors and add ins. Recently I made an eggnog inspired cashew/coconut butter and a gingerbread almond butter. Every time I finish a jar I find myself daydreaming of what variation to make next. So fun!
Thank you so much for this post!! I have often joked saying I need to buy stock in the peanut butter industry…the kids eat a LOT of peanut butter! Now, I can try to get them to try new things…these sound absolutely DELISH!! Only thing I need to find is vanilla bean paste!! Thank you very much!!
you can soak them if you want, but i didnt this time. they are more like real nut butters when you dont soak them
no but i think sunflower seed butter is next on the list bc i just ran out of sunbutter.
for the vanilla bean paste, is that something you make? Or buy? xo thanks!
I use Madagascar vanilla paste. Bought it.
Pingback: Our daily oats
Pingback: A trail of oats & seeds