For the past couple of years, nut butter has been the answer to most quick snacking situations in our home. Need a pick-me up? Dip some apple slices in peanut butter. Feel like having something a bit more substantial? Slap some hazelnut butter on a piece of rye and top with strawberry slices. Got a sweet tooth? Make healthy no bake cookies using almond butter. Want dessert in 3 seconds? Fill a fresh pitted date with coconut butter.
The combinations are endless and the result is always utterly satisfying. I guess the rich flavour and smooth and fatty creaminess balances many of the light and vegetable packed dishes in our kitchen pretty good. Our bodies need that fat and protein so I have made sure to always keep the pantry stocked up on at least one jar of nut butter.
Unfortunately, buying good quality organic brands is out of this world expensive. Also, after having tried some pretty cool mixed nut butters in Australia (Hello Macadamia, Cashew & Maple Butter!), the selection here in New Zealand started to feel a bit limiting.
Which brings me to today’s post. I have tried making my own nut butter a few times in the past years, but it wasn’t until a couple of weeks ago that I really got the hang of it. And since then, I haven’t been giving my food processor any rest. There is something special about making it from scratch, whether you are spreading it on toast in the morning, adding it to desserts, or sharing it with friends and family. It’s these little moments that make food more than just food!
I use a lot of nut butters in my no bake healthy snacks and treats recipes and have tried different nut combinations. I love to create a simple, clean nut butter that contains the best ingredients and nothing more. No artificial flavoring, preservatives or filers and no sugar or artificial sweeteners!
Why you need to make your own nut butter:
Paleo, Vegan and Keto Friendly – There is a reason that just about every diet out there includes nuts. It is because nuts are packed with nutrition and good for your brain and your body!
Long Lasting Energy – Healthy fats help your body produce and maintain energy levels better than carbohydrates or protein. They keep your blood glucose levels stable which means you have energy that lasts for hours, with no spikes or crashes.
The Science! There is a reason healthy fats are all the rage:
Monounsaturated Fat – The Macadamia Nuts and Cashews give this recipe the perfect amount of monounsaturated fats which help increase blood flow to the muscles and the brain and have a general anti-inflammatory effect on the body.
Oleic Acid – Found in Cashews and Macadamia Nuts it reduces blood pressure, increases fat burning to help with weight loss, protects cells from free radical damage, may prevent Type 2 Diabetes, and generates brain myelin (which is crucial to brain health). This is the fatty acid that makes olive oil so powerful.
Healthy Saturated Fats – Your body needs saturated fats. If you eliminate them from your diet, you will suffer serious health consequences. Coconuts and Macadamia Nuts contain healthy saturated fats which are necessary for a healthy body and healthy hormone production.
Natural Electrolytes – Every time one of your muscles contract or one of your neurons fire, your body is using it’s store of Sodium and Potassium (also known as salt). If you add just a touch of the best sea salt you can find, which contains the perfect blend of Sodium and Potassium (salt) to keep your body firing on all cylinders.
Vital Minerals – This recipe is specifically high in Selenium, Manganese, and Copper which help your body naturally produce energy, antioxidant enzymes, digestive enzymes and much more.
Essential Vitamins – Healthy Homemade Nut Butter is naturally high in B Vitamins like B1, B3 and B6. These vitamins help support brain function, healthy blood vessels and energy production. Also the best on demand fuel, for peak performance without the crash. Easy homemade Cashew Macadamia Coconut Butter is a super creamy and decadent spread that’s wonderful on just about anything! Flavored with a hint of vanilla and sea salt, you will love its taste and simplicity.
Superior Taste – Your body will reward your taste buds because this is the food it has been craving- nutritionally, dense healthy fats. Junk food tries to mimic the buttery taste of nature, but nature does it better.
Homemade nut butter is great by itself or with something else – You can enjoy it with an apple, celery, in coffee or by itself. You could also, of course, eat it with toast or shockingly enough, regular bread. (I won’t tell anyone I promise).
Whenever – Nut Butter can be eaten in the morning to jump start your day, as a mid-day snack to keep your energy levels stable or before a workout to fuel your body. It is not a stimulant, so you can safely have it before bed or at any time you want a high quality snack or meal supplement. A to-die-for combination of nuts in this recipe for Cashew Macadamia Protein Coconut Butter that takes less than 10 minutes in your food processor.
I wasn’t planning to make a nut butter that tastes like white chocolate, but here we are. This macadamia coconut protein butter is creamy, sweet (even without sweeteners), and packed with protein. Drizzle over pancakes, waffles, or add to smoothies or smoothie bowls with a drizzle on top.
In this recipe we are using coconut, macadamia and cashew nuts, which have the healthiest fat profiles, plus protein or collagen. Adding collagen when making homemade nut butter will transform any nut butter into smooth, creamy and satisfying treat! And it’s not just delicious, it’s really good for you! Collagen is a gut-healthy source of protein that will help keep hunger and cravings away.
Once you make this nut butter, you can use it in any no bake healthy snack or treat recipe that calls for peanut or any other nut or seed butter. All natural and 100% good for you, there are no excuses to buy store bought nut butters ever again. I love using macadamia nuts as they make the most amazing butter because they are so deliciously creamy and high in anti-inflammatory mono-unsaturated fats similar to olive oil and avocado.
I use macadamia nut butter to replace traditional butter in a lot of my recipes, spread it on almond or banana bread, mix with cocoa powder and a little honey for the best homemade Nutella or chocolate sauce and makes amazing ice-cream too!
If you have a decent blender, making your own nut butter is remarkably easy to make and far more cost-effective than buying prepackaged nut butter. You can create your own blends. So many nuts to choose from, almonds, pecans, hazelnuts, cashews, peanuts and so on. Or seeds like sesame, sunflower, hemp, or chia. Add different protein or collagen peptides powder to up the nutrition macros.
My go-tos are sea salt and flax seed. You could also add a citrus touch with some lemon, lime or orange zest. Or even dark chocolate! Dark chocolate + hazelnuts = NUTELLA. I know! It’s amazing.
Yeah, you WANT to be that person who DIYs nut butter. You will be so proud of yourself…and you should be..! 😊
Cashew Macadamia Protein Coconut Butter
Ingredients
- 2 cups raw cashews, lightly toasted
- 1 1/2 cups desiccated coconut
- 1 cup macadamia nuts, lightly toasted
- 1/2 cup protein powder or collagen peptides powder
- 2-4 tablespoons honey or maple syrup (taste test and add if necessary)
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon pink Himalayan Salt
Instructions
- Place cashews, macadamia nuts and coconut into a food processor and process for about 3-4 minutes, scraping down the sides of the bowl periodically if necessary.Once your butter is a thick consistency, with the motor running, add 2 teaspoons of coconut oil and process the butter for another 2-3 minutes, or until desired consistency.Lastly, add protein powder, honey and vanilla and pulse a few times to combine. Transfer Cashew Macadamia Protein Coconut Butter to a jar with lid. Butter can be stored in fridge but will become more of a solid. Or it can be stored in the pantry for a shorter amount of time.
Notes
Chocolate Coconut Butter Protein Cups
Base Chocolate Layer 1 cup chocolate chips 1 tablespoon coconut oil Top Cashew Coconut Layer 1½ cups Cashew Macadamia Coconut Butter (recipe above) Optional Toppings 1/2 cup raw macadamia nuts, crushed ¼ cup desiccated coconut You can make these in ice cube trays or a lined regular muffin pan or a silicon muffin pan for easy removal. Or even a small bar or candy mold. Base Chocolate Layer Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth. Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together. Once melted, spoon a tablespoon of the chocolate into the ice cube tray captivities or the lined muffin cups. Just divide the chocolate up between your chosen mold. How many you get will depend on your preferred size. Place in fridge for 30 minutes to set while you prepare the cashew coconut layer to go on top. Top Cashew Coconut Layer Gently melt the cashew macadamia butter over low heat. Pour on top of the chocolate layer. Place in refrigerator until solid about 30 minutes When ready to eat, allow cups to remain at room temperature for 5-10 minutes. Store in fridge for up to 2 weeks.
If you are looking for more delicious, healthy, protein-rich, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites
