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A super easy walnut butter recipe, where your food processor does all the work. Optional and tasty additions are sea salt, honey and coconut oil. But plain is also very good!
This healthy, paleo walnut butter recipe couldn’t be any easier. All you need are shelled walnuts, a food processor, and a little patience – the process takes 10-15 minutes.
You can slightly complicate things by lightly toasting the walnuts prior to processing them, and you can add tasty additions such as honey, sea salt and coconut oil. But you really don’t have to.
How easy or how complicated you make this walnut butter recipe is up to you. I usually use raw walnuts, because I find they produce the creamiest walnut butter. I don’t add anything, because I like the taste of walnuts and find that all I need in a walnut butter recipe is to produce the taste of walnuts, with a creamy and spreadable consistency.
Toasting the walnuts does enhance their flavor though, as do the other additions. Raw walnut butter is very mild. If you prefer a more pronounced flavor, certainly toast the walnuts first and consider adding a few more ingredients to the walnut butter.
I love eating walnut butter with a spoon. It’s also excellent on toasted low carb English muffin, or spread it on paleo banana bread.
Watch the video:
Walnut Butter Recipe
- 3 cups raw shelled walnuts (12 oz)
- 1/4 teaspoon sea salt
- 2 tablespoons honey
- 2 tablespoons coconut oil
- If you'd like to toast the walnuts, preheat your oven to 350 degrees F. Spread the walnuts on a rimmed baking sheet. Toast until fragrant, 8-10 minutes. Allow to slightly cool.
- Transfer the walnuts to your food processor. Process on high, stopping 3-4 times to scrape the sides with a spatula and allow the food processor to rest, until smooth and creamy, 10-15 minutes.
- If using the optional additions, now is the time to add the sea salt, honey and coconut oil to the food processor. Process until smooth and fully incorporated, 1-2 more minutes.
- Keep the walnut butter in an airtight container. I keep it on the kitchen counter, but I use a little every day so it only lasts about a week. If you plan to store the walnut butter for longer, I suggest storing it in the fridge. If stored at room temperature, some oil separation will occur - stir before using.