“Graham Cracker” Nut Butter

It appears that I’ve been particularly inspired lately and seem to be well on my way to coming up with a complete line of “Gourmet” Nut Butters.

It all started with my Sweet and Salty Macadamia, Cashew and Maple Butter.  That first creation was so good, it was pure crack in a jar. Dangerous stuff, I tell you!

Graham Cracker Nut Butter | www.thehealthyfoodie.com

Then came the Oatmeal Cookie Nut Butter. According to all who have tried it, this one really tastes and feels like you’re eating actual Oatmeal Cookie Dough. Yet, as you may have guessed, it contains none of the ingredients that you may expect to find in real Oatmeal Cookie dough. Well, save for raisins and walnuts, that is. Oh, and cinnamon, of course!

Same goes for this latest creation of mine: Graham Cracker Nut Butter.

You pretty much get all the flavor of a Graham Cracker, but none of the unwanted ingredients!

Graham Cracker Nut Butter | www.thehealthyfoodie.com

In fact, you don’t need much ingredients at all to whip this one up. Toasted coconut, blanched almonds, raw cashews and a few carefully selected aromatics.

And the process couldn’t be easier either: simply throw everything in the bowl of your food processor…

Graham Cracker Nut Butter | www.thehealthyfoodie.com

Start the motor and let her rip, pedal to the metal, for a total of 8 to 10 minutes, while stopping to scrape the sides from time to time.

Graham Cracker Nut Butter | www.thehealthyfoodie.com

This is one of those nut butters that comes together fairly quickly. Indeed, toasted coconut has a very low moisture content and fairly high fat content, so the oils start to come out fairly soon in the process, which really helps the other nuts turn into butter that much quicker.

After only a minute or two, you should already be looking at a thick paste like the one picture above.

Graham Cracker Nut Butter | www.thehealthyfoodie.com

A couple more minutes and your butter should really begin to take form.

And just wait ’til you smell this. OH! You’ll want to stick your nose right into that bowl and never take it out.

Graham Cracker Nut Butter | www.thehealthyfoodie.com

But if you’re ever going to get to that beautiful creamy stage, you’re gonna have to take your nose out of there. Start that motor again and let it run for a good 5 minutes, uninterrupted.

Graham Cracker Nut Butter | www.thehealthyfoodie.com

Once your butter is really nice and smooth like this, you’ll want to transfer it to a glass jar and let it rest for a little while. I always say that nut butters taste MUCH better after they’ve been allowed to relax for at least 24 hours. This gives them a chance to get back to normal room temperature and allows the flavors to mingle and get better acquainted.

Graham Cracker Nut Butter | www.thehealthyfoodie.com

Now that it’s had a chance to rest, go ahead and dig right in. Just *try* not to overdo it!

Hmmmm… I just go this crazy idea! I think I need to come up with a New York Cheesecake Nut Butter. I definitely will be adding this one to the list, right next to the Buttered Pecan Pie [aka Orgasm In a Jar], White Chocolate & Macadamia Cookie Dough, Salted Caramel and Dark Chocolate Swirl and Spicy Cinnamon Apple Pie!

Ha! Seriously. I’m way too nuts about nuts! Someone help me, please!

“Graham Cracker” Nut Butter

Yield: Yields about 2 cups

NF based on 1 tbsp

“Graham Cracker” Nut Butter



  1. Add all the ingredients to the bowl of your food processor and process for a total of about 8 to 10 minutes, stopping to scrape the sides from time to time, until the butter is smooth and creamy.
  2. Transfer to clean, air tight glass jars or containers.

Graham Cracker Nut Butter | www.thehealthyfoodie.com

OH! Almost forgot… Only 4 days to go!

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  1. says

    Well, someone’s gotta be “way too nuts about nuts” so that the rest of us benefit! :] Looks great. I thought it was going to be sort of like speculoos cookie butter at first.

      • Mark says

        I use it too, but also use HappyForks’s Analyzer: http://happyforks.com/analyzer
        None of them are perfect, but this second is more reliable in my opinion and (what’s the most important) it can calculate values per 100g – it tells me much more than values per serving. For example your recipe has 501 kcal / 10g protein / 34g carbs / 38g fat per 100g. I can easily compare it to other recipes.

        • says

          Looks great, Mark, but doesn’t seem like it’s generating labels… and Calorie Counter isn’t bad at all when it comes to reliability. You just have to double check every ingredient and make sure they give you the right info!

  2. says

    This sounds heavenly! Can'[t wait to try it out! Graham cracker without the flour! Love it, and looking forward to trying your others!

  3. Anita says

    Sounds soo yummy. I think I need to check out your other nut butters. We are big users of raw almond butter on apples. What do you use nut butters on/for?

    • says

      I either use them in various recipes, or use them as garnish, or just plain eat them by the spoonful, which is my most favorite option (mind you, finger dipping is also very popular with me, too…) 😀

  4. says

    You are undoubtedly the reigning queen of homemade nut butters. You’re like super creative and you always come up with innovative flavor combo.
    This “Graham Cracker” one looks soooo amazing btw, I’m pretty sure it tastes fantastic!

  5. Cherylynne says

    I can’t find coconut like that in my town. Is it possible to get the weight of the coconut so I can use plan shredded coconut?

    • says

      You can very well toast your own in the oven, Cherylynne. Just spread it in a baking sheet and place it in a 350F oven. Bake until slightly golden, while taking care to move your coconut around occasionally.

  6. Sara says

    May I sub in more cashews and almonds for the coconut? I am allergic to it. Is it an essential for the graham cracker taste? Thanks!

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