Coconut Sugar Walnut Butter

Prep Time 5min Cook Time 10min
Yields 8 ounces


  • 2 3/4 cups raw walnuts
  • 3/4 teaspoon sunflower oil (or grapeseed oil)
  • 1/2 teaspoon kosher salt
  • 2 1/2 tablespoons coconut sugar
  • 1/4 teaspoon vanilla paste


Preheat oven to 350 degrees F. 

Spread walnuts onto a baking sheet, and toast for 5-6 minutes, until walnuts are lightly browned and fragrant. Remove from oven and pour onto a plate to cool. 

After 8 minutes of cooling, add walnuts to blender with sunflower oil. Pulse a few times to get things started, then start blending. Stop every 20 seconds and scrape down sides, until walnuts are mostly smooth. I leave the little circle stopper on the blender lid off so that heat has a chance to escape.

Then add salt, coconut sugar, and vanilla paste. Blend until completely smooth. 

Pour into a glass jar and let sit, uncovered, until cool. Place cover on jar and refrigerate to store. 


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