Best Homemade Nut Butter Recipes

Making homemade nut butter is so worth it. You can play with different flavor combinations and get creative. Now, we may have gone a little overboard with all the combinations you can make, but they are able to be tailored to your tastes, and better than anything you can get from store-bought nut butter. They’re simple, easy, and delicious!

Vanilla Maple Almond Butter


  • 1 cup of raw almonds
  • 1 cup raw sunflower seeds
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup
  • Dash of Himalayan sea salt
  • 2 tbsp coconut oil


  • Preheat oven to 350 degrees and line a baking sheet with the sunflower seeds and almonds. Roast for 5 to 7 minutes.
  • Add the roasted nuts to a food processor and blend for 3 minutes until smooth.
  • Add your coconut oil and continue blending, this time for 8 to 10 minutes. Stop every few minutes to scrape down the sides and continue mixing.
  • Add the vanilla and maple syrup and mix for five more minutes.
  • Store in a glass jar, keep it in the fridge and enjoy!

Creamy Cashew Butter


  • 2 cups raw cashews
  • 2-3 tbsp coconut oil
  • ½ tsp salt
  • 2 tbsp honey (or any sweetener of your choice)


  • Preheat oven to 350 degrees and place cashews on a baking sheet. Roast for 15-20 minutes. Be careful not to let them burn!
  • Place cashews in a food processor (after they are cooled) and blend for 10 minutes.
  • Add the remaining ingredients, and blend for an additional 10 minutes.
  • Once everything is smooth and incorporated, place in a glass jar and put in the fridge.

Chocolate Peanut Butter Swirl


  • 1 ½ cups of peanuts, roasted
  • 1 tbsp cocoa powder
  • 1 tbsp honey
  • 1 tbsp coconut oil


  • Blend peanuts in a food processor for 3 minutes.
  • Add coconut oil and honey, and continue blending for 5 minutes.
  • Next, place half the batter in a jar and add cocoa powder to the remaining half.
  • Blend the cocoa with the peanut butter for 2 minutes. Now you have a chocolate peanut butter and a regular one.
  • Finally, pour both mixtures in a new glass jar, creating a swirl pattern and serve.

Vanilla Cinnamon Espresso Hazelnut Spread


  • 2 cups of raw hazelnuts
  • 1 tbsp high-quality coffee beans
  • 1 tsp cinnamon
  • ½ tsp sea salt
  • 2 tsp pure vanilla extract
  • 1-2 tsp coconut sugar or honey


  • Preheat oven to 350 degrees. Spread hazelnuts on a sheet pan and roast them for 10 to 15 minutes. Give the pan a shake halfway through the roasting time.
  • Let the hazelnuts cool, remove some of the skin if possible, and place them in a food processor (or blender).
  • Blend the nuts for about 5 minutes, scraping down the side as you go, once creamy, add the remaining ingredients and blend until smooth.
  • Store in a glass jar and use it for up to a week in the fridge.

Our favorite nut butter combinations that you can try with the same techniques are:

  1. Almond, cashew, and hazelnut butter
  2. Almond butter with Himalayan pink salt and cinnamon
  3. Pecan and cashew butter
  4. Cashew butter with vanilla bean
  5. Hazelnut, maple syrup, and cocoa butter
  6. Peanut, coconut sugar, and mixed spice butter
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