Nut butter is a major staple in my home. We use it as a spread, a way to richen curries and other meals, an ingredient in salad dressings and sauces, and a smoothie booster. You can use any nuts or seeds you like for nut butters, and they can be flavored in a million ways. If you’ve never tried making your own, consider these recipes your own personal invitation to give it a try. From vanilla cinnamon cashew butter to pumpkin maple almond butter and beyond, I guarantee that you’ll be positively addicted in no time.
Now, I’ll be sure to give you plenty of “plain” nut butter recipes. But oh man, you really need to try this honey roasted cashew butter. It’s made with cashews, ghee, raw honey, Himalayan salt, ground Ceylon cinnamon, and freshly grated nutmeg, and it’s absolutely divine.
These nut butter cups are made with plain coconut butter, toasted coconut butter, maple syrup, and stevia. You could also use xylitol or coconut palm sugar to sweeten them. What a perfect use for scrapings at the bottom of the coconut butter jar!
This rich and creamy butter is a great alternative to nut butters if you or a family member is allergic, or if your child’s school doesn’t allow peanut butter. Make it with sunflower seeds, salt, stevia, olive oil, and erythritol. You could use xylitol instead, or just leave out the sweeteners.
Yes, this recipe is for real. And if you haven’t already abandoned your computer to go to the store and get the ingredients, you’ll want to keep reading so you can add them to the grocery list—this nut butter is made with almonds, maple syrup, vanilla, bacon, and avocado oil.
The first several times I attempted homemade nut butter, I made the common mistake of not blending it far enough and ending up with a crumbly nutbutter instead of a creamy, smooth, pourable one. This recipe will help you out with the process.
For this little cookie dough bites, you’ll need almond butter, coconut butter, shredded coconut, vanilla, and honey. You could also choose to add in dried cherries, chocolate chips, sunflower seeds, or really, anything else you like in your mouth!
This nut butter is so heavenly you could eat it off the spoon as dessert, or just drizzle if over some chopped strawberries. Make it with cashews, macadamia nuts, salt, vanilla powder, cacao butter, and raw honey. For extra fun, add chopped nuts or cacao powder add the end, too.
Looking for a chewy snack bite that’s nut free? These are made with sunflower seed butter, golden flaxseed, stevia, coconut flour, vanilla extract, and raw cacao paste chopped into chocolate chips (or cacao nibs—or even actual chocolate chips, mini style!).
Every seems crazy about the cookie butter you can get from Trader Joe’s, and other versions of Speculoos butter, but if you don’t eat grains, it’s off limits. Try this homemade cookie butter made with TigerNut flour and oil, coconut or almond milk, vanilla, maple syrup, ground ginger, and cinnamon.
These little honey bites are made with almond butter, butter or ghee, MCT oil or coconut oil, honey, collagen peptides, shredded coconut, vanilla, and sea salt. They are totally packed with healthy fats and proteins, and you really need them in your belly.
This butter is made from shredded coconut and raw almonds, with a bit of coconut oil and a little sweetener. You don’t even have to use Norbu or Natvia for your sweeteners—you can add a bit of maple syrup, honey, or coconut palm sugar to taste.
This easy butter is made from just unsweetened shredded or flakes coconut and a scraped vanilla bean pod. Coconut butter is one of the most expensive coconut products you can buy, so save yourself some dollars by making it yourself—it’s even better homemade, too.
When it comes to nut butters, the combination possibilities really are endless. This yummy recipe uses a ratio of cashews to walnuts to create a lovely flavor party in your mouth with the creamy almost-sweetness of cashews and the pure nutty flavor of walnuts.
These nut butter cookies are really perfect for allergy sufferers, and the ingredients are simple. You’ll need cashew butter or sunflower seed butter (I strongly recommend cashew if no one is allergic), tapioca or potato starch, chocolate chips, vanilla extract, and baking powder.
Got some nut butter you’d like to try out in a delicious frozen recipe? These banana popsicles are stuffed with nut butter and dipped in a silky homemade chocolate coating, and then covered with shredded coconut, crushed pistachios, or another topping of your choice.
Can’t decide what kind of nut butter to make? Make a bunch all at once! This recipe uses almonds, walnuts, flax, hemp, and chia seeds with a bit of sea salt and maple syrup to create the loveliest flavor. This one uses roasted nuts and seeds, too, which really complicates the flavors.
There’s no denying that Nutella is delicious, but it’s also way too sweet for most of us, and we can certainly do without the refined sugar and additives. Try this recipe for homemade Nutella using roasted hazelnuts, chocolate chips, vanilla extract, and a pinch of sea salt.
These sweet and protein-rich little doughy balls are made from hazelnuts, sunflower seed butter, honey, sea salt, and optional mini chocolate chips and/or raisins. Kids love them, and they’re a great way to boost your energy after a workout or a hard afternoon at the playground.
There’s nothing especially fancy about this almond butter, but the salt flakes and classic flavor make it feel extra special, even without funky flavors and additions. If you want yours crunchy, reserve some pulsed almonds to mix in at the very end.
These cookies have no flour or any complicated ingredients: just butter of your choice, ground walnuts, very ripe banana, maple syrup, vanilla, cinnamon, baking soda, and chocolate chips. They’re gently sweetened and perfect for a tiny treat.
Cashew butter is definitely my favorite variety of nut butter, and if you add chocolate to your nut butters you’re just asking for me to come over and steal it. This is one of my favorite recipes, with roasted, salted cashews, maple syrup, dark cocoa powder, and melted coconut oil.
This easy hazelnut butter can be flavored three different ways, and all of them are fantastic. You can try dark chocolate hazelnut butter with maple and vanilla, spicy maple chipotle hazelnut butter, or pumpkin pie espresso hazelnut butter (link in the blog post).
This enhanced almond butter has an amazing espresso flavor, and I could image adding it to smoothies, drizzling it over creamy coconut milk ice cream, porridges, or just about anywhere else. It’s a bit sweet but it’s sugar free and has the most awesome espresso flavor.
I love my almond butter plain, but sometimes when I want it dessert-style, I add a little something. This recipe uses roasted almonds, cinnamon, honey, and a sprinkling of sea salt to make this nut butter taste like dessert.
This sunbutte recipe is seasoned with salt, honey, vanilla bean, freshly ground cardamom, ground cinnamon, and lemon zest. A bit of sunflower oil makes it extra smooth and creamy. And this recipe, obviously, is also totally nut-free! Safe for allergies.
Nut butters alone are a healthy treat or ingredient, but you can really power them up by adding superfoods, like with this cashew butter recipe. You’ll need cashews as the base, and you can boost it with chia seeds, a touch of stevia powder, sea salt, and melted coconut oil.
This nut butter is one of my very favorites, because it uses the best nuts (in my book), vanilla, and maple syrup—those are my favorite flavors! You’ll also add a touch of melted coconut oil to make this one extra rich and creamy, and a little pinch of sea salt.
For a lovely almond butter that isn’t sweetened but is still full of warm and delicious flavors, try this version, with a vanilla bean scraped into it and a few dashes of cinnamon. I would love to have this with my morning porridge or with some coconut milk ice cream.
This is one of my favorite food blogs, and it’s the place where I learned my trick of mixing the tastier nuts (like cashew and almond) with cheaper ingredients (like sunflower seeds) to cut the cost while also adding nutrients. Try their cashew butter with maple and turmeric!
Because walnuts are a particularly oily nut, the results of their nut butter efforts are especially creamy and delicious. This one is made with an optional pinch of sea salt. Just remember that since it’s high in oil, it can go rancid quickly and should be kept in the fridge.
While I love flavored and enhanced cashew butters because they taste like everything that’s good in the world, I love plain cashew butter too, because it’s so versatile. Try this one that you can add to smoothie or even to curries for flavor and richness.
This awesome nut butter basically involves making an absolutely amazing nut-and-seed-based granola with maple syrup, vanilla, and sea salt, and then grinding it into the best nut butter you’ve ever had made with pepitas, sunflower seeds, chia seeds, and hemp seeds.
Want more Paleo recipes? Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 comprehensive categories it is the only Paleo book you will ever need.
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