Homemade NUT Butters
- 15m Prep Time
- 2h Cook Time
- 2h Ready In
Learn to make homemade nut butters and fruit molasses. These versatile spreads can be used on toast, in shakes, or as toppings.
Ingredients
- 473 ml roasted unsalted cashews
- 44.4 ml coconut oil
- 2.46 ml sea salt
- 4.93 ml honey or agave nectar
- 59.1 ml carton coconut milk beverage
- ground allspice
- ground cinnamon
- ground cloves
- 473 ml whole roasted unsalted almonds
- 78.9 ml avocado oil
- 59.1 ml cocoa powder
- 2.46 ml sea salt
- 29.6 ml honey or agave nectar
- 118 ml water
- 473 ml raw macadamia nuts
- 59.1 ml coconut oil
- 4.93 ml vanilla extract
- 2.46 ml sea salt
- 9.86 ml pure maple syrup or monk fruit maple syrup
- 59.1 ml carton coconut milk beverage
- ground ginger
- 1.13 kg cubed very ripe dragon fruit cubed
- 946 ml raw coconut water
- 14.8 ml coconut sugar
- 14.8 ml freshly squeezed lemon juice
- 946 ml 100% pomegranate juice
- 29.6 ml coconut sugar
- 14.8 ml freshly squeezed lemon juice
Nutrition (per serving, estimated)
Estimated based off 20 of 28 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 770 mg
- Iron: 20.2 mg
- Magnesium: 1194 mg
- Phosphorus: 1700 mg
- Potassium: 10598 mg
- Zinc: 13.8 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 473 ml roasted unsalted cashews
- 44.4 ml coconut oil
- 2.46 ml sea salt
- 4.93 ml honey or agave nectar
- 59.1 ml carton coconut milk beverage
- ground allspice
- ground cinnamon
- ground cloves
- 473 ml whole roasted unsalted almonds
- 78.9 ml avocado oil
- 59.1 ml cocoa powder
- 2.46 ml sea salt
- 29.6 ml honey or agave nectar
- 118 ml water
- 473 ml raw macadamia nuts
- 59.1 ml coconut oil
- 4.93 ml vanilla extract
- 2.46 ml sea salt
- 9.86 ml pure maple syrup or monk fruit maple syrup
- 59.1 ml carton coconut milk beverage
- ground ginger
- 946 ml raw coconut water
- 14.8 ml coconut sugar
- 14.8 ml freshly squeezed lemon juice
- 946 ml 100% pomegranate juice
- 29.6 ml coconut sugar
- 14.8 ml freshly squeezed lemon juice
Prepare
- Cube 1.13 kg cubed very ripe dragon fruit
Let's Cook
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Step 1.
For each nut butter, combine all ingredients in a high-powered blender and blend until smooth. The nut butters will be slightly hot from the heat generated by the blades during blending.
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Step 2.
Remove the blended nut butter to a bowl to cool completely. Transfer to a sanitized glass jar or container and refrigerate for up to 2 weeks until ready to use.
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Step 3.
Alternatively, to create a log of butter for easy slicing, scoop the prepared butter onto a sheet of parchment paper. Start by scooping the butter all along one edge of a 12-inch square of parchment, leaving 2 inches on either edge.
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Step 4.
Lift the parchment paper up onto the butter and begin to roll it up into a log. Twist the ends of the paper, like a candy wrapper, tightening until the log is compacted and about 2 inches in diameter. These can be frozen for up to 3 months.
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Step 5.
For Dragon Fruit or Papaya Molasses: Place the fruit in a high-powered blender or food processor along with the coconut water. Pulse several times, for 2 seconds each time, to get as much liquid out of the fruit as possible without blending it completely into a purée.
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Step 6.
Pour the contents of the blender through a fine mesh strainer over a medium sized pot. Using your hands, or the back of a ladle, gently press on the pulp in the strainer to extract as much juice as possible. You should have about 1 ½ to 2 quarts of liquid.
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Step 7.
Place the pot on the stove over medium heat and bring to a simmer. Whisk in the coconut sugar (if needed) and lemon juice. Allow the liquid to cook over medium to medium-low heat for about 2 hours, until reduced to 2 cups. Frequently skim any foam or impurities that rise to the top while cooking.
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Step 8.
If the pan begins to scorch on the sides at any point during the second half of cooking, transfer the mixture to a clean pot to continue. Remove the mixture from the stove and cool for 1 hour at room temperature before transferring to a clean and sanitized glass jar or food storage container. If you aren’t going to use within 30 days, you can freeze the molasses.
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Step 9.
For Pomegranate Molasses: Place the pomegranate juice in a medium pot along with the coconut sugar and lemon juice. Bring to a boil and cook the mixture over medium heat until the sugar has dissolved.
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Step 10.
Reduce the heat to medium-low and cook about 1 to 1 ½ hours, until the mixture has thickened and reduced to 1 cup. Frequently skim the surface of any foam or impurities that rise to the top while cooking. The mixture will be thick and syrupy.
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Step 11.
Remove the molasses from heat and allow to cool at room temperature for 30 minutes. Transfer to a clean and sanitized glass jar or food storage container. Refrigerate for up to 2 weeks, or freeze for up to 3 months.