Lushy Nut Butter

Super simple
Super simple
Super simple
Super simple
0:20 m

Nothing can replace the taste of homemade nut butters. You can make the process quicker by skipping roasting the nuts, but the flavour will be a little less richly developed, so we recommend you roast them. Keep the butters in sterilised airtight containers‚ ideally jars with a rubber seal. They'll keep in the fridge for up to a month!

Start cooking ➞




For the recipe

<item-todo-done>1 tbsp maple syrup<item-todo-done><item-todo-done>500g nuts - we recommend pecans, almonds or peanuts<item-todo-done><item-todo-done> coconut oil - or olive oil, optional<item-todo-done><item-todo-done> salt<item-todo-done>

Before you start

Preheat oven to 180°C | Baking sheet | Sterilised jar | Powerful blender

Spread the nuts over the baking sheet

  • Put the sheet in the oven for 10 minutes
  • Remove and leave to cool to room temperature

Tip the nuts into the blender

  • Blend for 6-12 minutes until smooth, pausing occasionally to scrape down the sides
  • Add 1 tablespoon of the maple syrup and the salt, put the lid back on and blend for another 10 seconds
  • If yours doesn't come together into a butter and just looks like blended nuts, add a tiny bit of coconut oil or olive oil to loosen the mix
  • Taste and add more maple syrup if necessary, blending it in for a few seconds

Spoon into the sterilised jar and put the lid on

  • Store in the fridge
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