Nut Butter Recipes


Coconut-Cashew Nut Butter & Seed RollsCoconut-cashew nut butter & seed rolls (pumpkin & sunflower seeds mixed with cashew butter and rolled in coconut flakes, then chilled)


NUT BUTTER FUDGECoconut nut butter fudge

½ cup nut butter of choice (I used almond butter.)

1 ½ cups organic unsweetened shredded coconut (The shreds are finer than regular shredded coconut.)

¼ cup cocoa

1/3 – ½ cup agave nectar

1-2 tbsp organic coconut oil, melted

Place all ingredients in food processor and process until smooth. Place in an 8×8 pan lined with natural parchment paper. Place in the fridge until set… or just devour







1/2 C pumpkin puree, organic, unsweetened
1/2 C almond butter
1/4 C chopped pecans, toasted
2 eggs
2 T honey
1 T vanilla
1 tsp. cinnamon
1/4 tsp. fresh ground nutmeg
Preheat a nonstick griddle to 400 degrees. Combine all ingredients and mix well. Pour onto hot griddle (desired pancake size). Let them cook for about 2-3 minutes (you’ll see the pancakes start to bubble and cook on the edges when they’re ready to flip). Flip and cook a couple more minutes. Top with your favorite all-fruit preserve or enjoy them just the way they are! This recipe makes about 4, 4-inch pancakes!






Bag of nuts
2 tsp Agave
1 tsp Vanilla
1/4 tsp Cinnamon

How to make it:
Making nut butter is simple: Using a food processor or blender, simply grind nuts (toasted or raw) until a paste forms, adding oil as needed to aid the grinding and smooth the consistency. Some nuts, like almonds, have a higher fat content and will turn out a creamier butter. Others, like hazelnuts, produce coarser, drier results. The flavor profile of various nut butters can be equally variable: While almonds produce a sweetish butter, pecans yield a more robust flavor with a slightly bitter, tannic finish.


3/4 cup liquified coconut oil
1/2 cup agave
1 cup crunchy (or smooth if you prefer) Sunbutter
1/2 tsp Celtic salt
Blend with electric mixer
Pour into a large dish, lined with unbleached parchment paper on the bottom. This makes it thin, which is our favorite. Top with cocoa nibs. like Enjoy Life
Freeze for 2 hours, slice, and store in the freezer


  • 4T coconut oil
  • 1/2 cup plus 1T cocoa powder
  • scant 1/4 cup agave (or more)

 Melt your coconut oil (unless it’s Texas-summer hot; then there’s no need!). You can either use the microwave (about 10 seconds) or the Melt-without-a-Microwave Trick
Add the agave and stir. Add the cocoa. Stir stir stir! Stir until it gets thick like Artisana Cacao Bliss.

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