Anyone who knows me – and especially those who have lived with me – know that I’m a nut butter addict.
Peanut butter, almond butter, maple macadamia cashew cream butter with a twist of mocha chocolate…I never met a nut butter I didn’t like.
As far as venturing into the world of making my own nut butter, though, that’s something I’ve only tried once. In fact, I got a mini food processor specifically for that purpose. Even though my first go around was good (making maple almond butter), for some reason I never attempted it again.
Until now.
That would be Coconut Walnut Butter, and it is ridiculously good.
I chose to lead with the “Coconut” because there’s more of it in the mix than walnuts. From what I’ve heard, walnuts are the most difficult nut to make butter out of, so I figured I’d pair it with something that would be a complimentary flavor/texture. Coconut seemed to do the trick!
What you’ll need:
- 2 cups unsweetened shaved coconut
- 1 cup walnuts
- food processor (I’ve found that a mini one works best)
- optional mix-in ideas: pure maple syrup, cinnamon, ground flax
directions: Grind the coconut first until it reaches a creamy consistency – about 1-2 minutes. Then add the walnuts and grind for another few minutes until it reaches your desired consistency.
Walnuts don’t get as creamy as other nuts do, so you can expect a bit of a chunky texture (which I personally love!).
This didn’t make a ton of nut butter (which worked for me since I’m the only one eating it), but the recipe can easily be doubled or tripled. This amount made just enough to fit a ramekin-sized bowl. Store in the refrigerator.
You can definitely make this with other nuts as well! Peanuts, almonds, etc. It’s the perfect topping for toast, paired with a banana, and…well, I don’t think I have to tell you the many delicious uses for nut butter 🙂
