• Michelle Braakhuis


It’s nuts to know how easy it is to make your own nut butter right?

Store in an old peanut butter jar and spoon out your homemade nut butter whenever your want 😋


  • 500 g (3 heaped cups) organic raw nuts/seeds; Almonds, Hazelnuts, Cashew nuts, Pecans, Brazilian nuts, Walnuts, Macadamia nuts, Pistachios, Pumpkin seeds, Sunflower seeds (or mix’n match)

extra flavour options*:

  • 1/2 tsp sea salt

  • 2-3 tbsps raw cacao OR 1 chopped dark chocolate bar (100g)

  • 1/2-1 tsp vanilla extract

  • 1-2 tbsps maple syrup

  • 1-2 tbsps instant espresso powder, mixed with a drop of hot water

  • 1-2 tbsps cinnamon

*Note: The more liquids you add, the thicker and more crumbly the butter will become. Always add any flavours at the very end, or add by hand.

extra needed: baking sheet, oven, scale, measuring cups & spoons, food processor serves: several portions


Preheat the oven to 176℃/350℉. Add nuts to a baking sheet and roast the nuts for 10-12 minutes.

If you’re roasting hazelnuts or almonds; once done roasting, take a clean dish towel and rub the hazel against one another to remove most of the skin (not all will come off).

Add the nuts to a strong food processor (or freaking strong blender) and mix until it becomes a butter.

Please keep in mind this will take +/- 10 minutes. So decide with flavour you want to add (or not), and wait patiently until it becomes a creamy nut butter.

Don’t forget to scrape down sides.

And just keep blending. It will become dry, lumpy and weird before it forms a smooth butter.

Add flavour if desired.

Transfer to a mason jar or glass container and store in the fridge for 3-4 weeks.

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