DIY Nut Butter
DIY Nut Butter
Yield: 2 16oz jars
Prep time: 10 MinTotal time: 10 Min
Making your own nut butter is so easy, and way more delicious. You get to control the ingredients that you put in and customize it to your tastes. Blend raw or dehydrated nuts of choice into a rich, smooth spread perfect for snacks, toast, sandwiches, baking - or eating straight out of the jar with a couple chocolate chips on top!
Ingredients
- 4 cups raw nuts or seeds of your choice (almond, cashew, peanut, walnut, Brazil nut, sunflower seeds, pumpkin seeds, etc.)
- MCT Coconut Oil (to desired consistency)
- Himalayan Salt to taste
- Cinnamon to taste (optional)
Instructions
- Optional (but worth it) step - Soaking & Dehydrating the nuts: Soak your nuts according to the table below in a large bowl of filtered water with 1 TB of dissolved salt. This helps remove the phytic acid and digestive enzyme inhibitors, making the nuts more digestible. It also improves the flavor. Drain and rinse nuts. Then spread on a single-layer dehydrator tray or baking sheet lined with parchment paper. Dehydrate according to the timing on the chart between 155-165 degrees Fahrenheit, either in a dehydrator or in your oven on the lowest possible setting, until the nuts are crunchy. Timing will depend on the method you use. (My oven requires about 18 hours at 170 degrees Fahrenheit.)
- Once nuts are ready - or you can just use raw, unsalted nuts and put them into a food processor and pulse until the pieces are pretty small. Sprinkle in about 1 tsp of Himalayan salt and a few shakes of cinnamon (optional). Turn on food processor and slowly add MCT Coconut Oil (I like this because it stays liquid) until you like the consistency of your butter. Adjust salt, cinnamon, and oil to taste.
- Store in glass mason jars in your fridge. Enjoy!
Notes
This recipe is a general guideline that is easy to size up or down, and adjust flavor-wise, depending on your quantities of nuts and taste. Go slow with adding the salt, oil and cinnamon and taste along the way to make sure you’re getting the flavor and consistency you like.
Nut Soaking & Dehydration Guidelines
| Raw Nut | Soaking Time | Dehydration Time |
| Almond | 12-24 hours | 12-24 hours |
| Pecan | 12-24 hours | 12-24 hours |
| Cashew | 2-4 hours | 12-36 hours |
| Pistachio | 4-6 hours | 12-16 hours |
| Walnut | 12-24 hours | 12-24 hours |
| Brazil Nut | 4-6 hours | 18-24 hours |
| Macadamia Nut | 4-6 hours | 24-36 hours |
| Pumpkin Seed | 12-24 hours | 2-4 hours |
| Sunflower Seed | 12-24 hours | 12-18 hours |
Please note: The nutritional information provided is an estimate and may vary based on product types or brands. For the most accurate results, calculate the nutrition with the actual ingredients used in your recipe.
