Made with three different nuts for the perfect consistency, this homemade triple nut butter is simple to throw together in your food processor.
While testing some breakfast cookie recipes yesterday I ran out of almond butter. Needless to say, I whipped out my food processor and got to work. Any nut butter is truly so simple to make and I’m a huge fan of controlling what ingredients go into my food so this one is super clean and oh so tasty, with the help of a simple tip listed in the recipe below. I hope you enjoy!
Homemade Triple Nut Butter
- Total Time: 14 minutes
- Yield: 2 cups 1x
Description
A perfect breakfast spread, triple nut butter is both healthy and delicious.
Ingredients
Units
Scale
- 3 cups of nuts (your choice I used raw walnuts, almonds and cashews. Pecans, pepitas or sunflower seeds also work beautifully too!)
Optional mix-ins:
- 1 tsp Celtic or himalayan salt
- Medjool date
- maple syrup
- chia seeds
- flax seeds
Instructions
- Preheat your oven to 350 degrees. Place a single layer of your nuts onto a baking sheet. Bake for 12 minutes or until fragrant and lightly golden. Remove and allow to cool completely.
- Place the cooled nuts into your food processor and blend for about one and a half minutes. The mixture should be creamy (if you want chunkier, check after 45 seconds). If you’re adding salt or any other mix-ins, add and blend again quickly.
- Store in an airtight glass container in your pantry. Enjoy!
- Prep Time: 12 mins
- Cook Time: 2 mins
- Category: Sides
- Method: Blending
- Cuisine: American
