Choc Nut Butter to go

Choc nut butter

This nut butter recipe is great as a snack, either on bread or on apple slices or with celery sticks. Or even straight off the spoon.

It can be used as a base to make satay sauce. I also like to add a tablespoon to some of my smoothies, it adds extra flavour and makes for a thicker almond mylk shake.

If you are into raw food cooking, some raw dessert recipes will call for the addition of nut butter to there recipes. Delish.

You can modify this recipe to use the nuts of your choice. You can add cacao to turn it into a chocolate nut butter, or add some chillies to the mix to create a spicy nut butter.

It will last for weeks in the fridge. I like to keep one at work and one at home so that way I always have a healthy snack at hand.


  • 50g chopped roasted hazelnuts
  • 50g almonds
  • 25g macadamia nuts
  • 25g cashew nuts
  • 1 teaspoon cinnamon
  • pinch of salt
  • 1 1/2 Tablespoons soft brown sugar (or 1 soft, soaked date)
  • 1/2 Tablespoon honey
  • 90ml sunflower oil


  1. Put nuts into food processor and grind nut to smaller pieces
  2. Add all other ingredients except for oil (If you want make it choc nut butter, add some cacao – start with a small amount as it has strong flavour)
  3. With the food processor running on low, slowly add the oil. Let it combine until it forms a paste. If it is too dry add some more oil.

Makes one small jar. Store in the fridge in a clean glass jar. Enjoy.

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2 Thoughts on “Choc Nut Butter to go

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