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2min read

Nut and Seed Butter

by Valentina Concordia

2min read

Endlessly customisable and adaptable, nut butter is one of the most easy, creamy and delicious pantry staples out there. Making it at home is so much cheaper and delicious than its store-bought counterparts, and possible with whatever nut or seed you have on hand. Keep reading for our base recipe, along with five ways you can customise it - from chocolate hazelnut and rosemary pecan to maple vanilla and coconut.

Prep Time


Cook Time



1 jar


Base Recipe:
300g nuts (almonds, cashews, walnuts, pecans, macadamia, pistachios, peanuts) and/or seeds (sunflower, pumpkin, sesame)
1/4 tsp salt 

100g shredded coconut added with the nuts and/or seeds
Chocolate Hazelnut: 2 tbsp cacao added + 3 tbsp maple syrup stirred through at the end (not blended)
Spiced: 1 tsp cinnamon, 1/2 tsp ground cardamom and 1/2 tsp ground nutmeg, added at the end
Vanilla Maple: 2 tbsp maple syrup + 1 tsp vanilla extract stirred through at the end (not blended)
Rosemary Pecan: 1 tsp finely chopped fresh rosemary, added at the end and blended 



Preheat oven to 160˚C. Spread your nuts/seeds evenly on a baking tray. Roast for 15-20 minutes, until lightly toasted and fragrant. Let cool for 15 minutes. Roasting them before blending is optional, but helps release the oils in the nuts (helpful if your food processor isn’t very strong) and also boosts their flavour.


Transfer the cooled nuts and seeds into a food processor. Blend for 2-3 minutes, until they resemble a powder. Scrape down the sides of the food processor, and continue blending until the butter is completely smooth and liquid (this can take anywhere from 3-8 minutes, depending on your food processor). Don’t add any liquid at this stage, it might feel like the nut/seed butter needs it, but it will reach the creamy liquid stage on its own. Adding liquid at this stage will cause it to seize up and harden.


Add the salt and pulse to combine. If leaving plain, you're done. If adding in some flavourings, follow the instructions above for each. If using maple syrup, remember to stir in at the end rather than pulse/blend (as it will cause the butter to harden).


Store the nut/seed butter in a sealed jar at room temperature or in the fridge (depending on preference) for up to a month.


By Valentina Concordia
Valentina Concordia

Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.

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