Walnut Butter: An Alternative Nut Butter

About a month ago I moved onto a small walnut farm with my family. When I say small, I mean we have about two and a half acres with 57 productive walnut trees and one pecan tree. We moved up to this new house right as walnut season started and man do we have our hands full. For the last four weeks, any time we stepped outside, we seemed to collect at least a few nuts, if not more. We even had a family harvest day where some aunts, uncles, and cousins came out and collected about 40 to 50 gallons of walnuts. And that was just from about one tenth of our trees!

Needless to say, we have more walnuts than we know what to do with. Having so many delicious nuts makes it so much fun to figure out and try new recipes for them. So far I’ve made walnut milk, baked cookies with them, mixed them into and topped off various dishes.

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Yesterday, I decided to try to make a walnut butter, and I’d say it was a success! I am a huge fan of nut butters, if you haven’t noticed. I tend to eat some kind of nut with a ton of my meals, especially breakfasts and snacks. So, I thought it would be fun to make my own and utilize our abundance of walnuts! I made two different flavors: salted walnut and chocolate walnut.

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So why eat walnut butter, or really walnuts in general? First, they are so delicious. Walnuts are rich and buttery, and all that flavor is even more potent in nut butter form. Walnuts are also considered one of the healthiest nuts you can eat. They are full of omega-3 fatty acids, which are good for your heart, your brain, and your joints. Additionally, walnuts are full of dietary fiber, protein, magnesium, and Vitamin E. Needless to say, walnuts are a pretty powerful nut.

Salted Walnut Butter

Makes ~1-1.5 cups

Ingredients:
  • 2 cups shelled raw walnuts
  • 2 tbsp coconut oil
  • pinch of salt

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Directions:
  1. Put all ingredients into a food processor.
  2. Pulse for two ten second intervals, scraping the sides of the food processor in between.
  3. Pulse in thirty second intervals until smooth and creamy. For thicker walnut butter, add less coconut oil. For thinner, smoother walnut butter, add more coconut oil.
  4. Put nut butter into air-tight container. Store in dry, cool place.

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Cacao Walnut Butter

Makes ~1.5-2 cups

Ingredients:
  • 2 cups shelled raw walnuts
  • 3 tbsp coconut oil
  • 2 tbsp raw cacao powder
  • 2 tsp honey (or sweetener of choice)
  • pinch of salt

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Directions:
  1. Put all ingredients into a food processor.
  2. Pulse for two ten second intervals, scraping the sides of the food processor in between.
  3. Pulse in thirty second intervals until smooth and creamy. For thicker walnut butter, add less coconut oil. For thinner, smoother walnut butter, add more coconut oil.
  4. Put nut butter into air-tight container. Store in dry, cool place.

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*Note: The salted walnut butter comes out a little thinner and smoother than the cacao walnut butter. The cacao walnut butter has a thick, almost frosting-like texture to it, but can be thinned out with additional coconut oil. If you like your nut butter cold, you can store it in the fridge, which will thicken up the texture as well. Otherwise, a cupboard or pantry will work just fine.

If you’re looking for an alternative to peanut or almond butter, and want to experiment a little in this kitchen, these recipes are for you! Enjoy!

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