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I literally can’t go a day without a spoonful of nut butter.
I slather it on sourdough bread, gluten-free waffles, bake with it, swirl it into my morning oatmeal, yogurt, you get the idea.
A slight obsession. Then again, I’m not willing to spend a small fortune for a tiny jar of the stuff that claims to be life changing.
Homemade nut butter saves the day – and might be one of the easiest homemade pantry staples out there. Plus, you control the ingredients and fancy flavors, and save yourself a trip to the grocery store.
I’ve been hooked on this creamy Coconut Sugar Walnut Butter the past few weeks, making it for friends and replenishing the empty jars that accumulate faster than expected. (If you’ve never had coconut sugar, prepare for a naturally sweet, caramel like flavor to emerge from anything you add it to.) Because YUM! This walnut butter is also an excellent way to get in heart-healthy nutrients and good fats*.
No. Liquid sweeteners will cause the nut butter to seize up and become grainy. Granulated sugar will dissolve and blend seamlessly.
I don’t recommend it. You will not achieve the same texture or flavor that I based the recipe on.
In the refrigerator, so that the natural oils don’t spoil. It can be stored for up to 6 weeks, if it lasts that long!
Toast is the logical first step for enjoying this creamy jar of yum. The options are endless, but my favorites include walnut butter swirled with melted chocolate, swirled with strawberry or rhubarb jam, and topped with cinnamon sugar.
SCALE:
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What is vanilla paste?
Vanilla bean paste, sorry I missed the “bean”! I added a link to the recipe card so you can see what the product is.
It looks incredible! 😍 Do you know how long does it last? Doesn’t it go rancid?
Stored in the refrigerator it will last three months!