“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!
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!
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…
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.
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.
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.
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.
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.
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
- 3 cups toasted unswseetened coconut flakes
- 1 cup sliced blanched almonds
- 1 cup raw cashews
- 1/4 tsp Himalayan salt
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp ground ginger
- 1 tbsp pure vanilla extract
- 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.
- Transfer to clean, air tight glass jars or containers.
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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OH! Almost forgot… Only 4 days to go!
19 Comments on ““Graham Cracker” Nut Butter”
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.
HAHA! Glad you feel you are benefiting, Traci! 🙂
Hi..lovely..how do u manage to get the nutritional info?
I use the recipe analyzer tool on Calorie Count!
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.
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!
This sounds heavenly! Can'[t wait to try it out! Graham cracker without the flour! Love it, and looking forward to trying your others!
As soon as I can get my hands in some cashews I WILL be making this! Sounds amazing!
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?
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…) 😀
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!
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?
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.
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!
Leaving the coconut out will definitely alter the flavor and texture, Sara… but I bet the final result will still be delicious!
Hubby and I just started Paleo and this recipe sounds great for putting on an apple. Do you store it in the fridge or at room temp? How long will it last? Thank you
It will keep in the pantry for about a month, Joyce.
It really does taste like graham crackers! I’ve been making my own peanut butter ever since I got a new food processor that makes the task fast! But had never tried other nut butters, and wow, this is delicious! I took it to work and me and a coworker have polished off a jar with whole grain toast, the Graham Cracker Nut Butter topped with sliced bananas. Delicious!
Thank you for the great recipe!!
You are very welcome, Sherry. Thanks for the great feedback and welcome to the wonderful world of homemade nut butters. Careful, it’s highly addictive!