7
Blender Nut Butter Recipes
Peanut Butter
Makes about 2 cups
3 cups roasted peanuts
1 teaspoon salt
2 tablespoons of vegetable oil
1. Place all ingredients into the blender
jug. Secure the lid.
2. Place on HIGH and process until smooth.
You may need to scrape down the sides
of jug.
Hommus
Makes about 3 cups
600g can chickpeas, drained, rinsed
3 garlic cloves, crushed
100ml olive oil
2 tablespoons tahini paste*
1 teaspoon ground cumin
Juice of 1 lemon
*
Tahini paste can be found in most large
supermarkets
1. Process chickpeas, olive oil, and tahini
on HIGH, to make an evenly emulsified,
smooth spread.
Chocolate Hazelnut Butter
Makes about 2½ cups
2 cups hazelnuts, soaked for at least 4 hours,
drained
½ cup caster sugar
½ cup coconut cream
¼ cup raw cacao or cocoa powder
2 tablespoons coconut oil
1 teaspoon vanilla extract or paste from one
vanilla bean
¼ teaspoon fine sea salt
1. Add hazelnuts to the blender jug. Secure
the lid.
2. Blend on HIGH speed until the hazelnuts
are finely ground.
3. Add remaining ingredients. Secure the lid.
4. Blend on HIGH speed until all ingredients
are incorporated and resemble a fine
paste. This may take 3-4 minutes.
5. Store in an airtight container in the
refrigerator for 2-3 days.
Tip: You may need to use the tamper,
periodically throughout, to help bring the
ingredients together.
Nut-Free Sunflower Seed Butter
Makes about 3 cups
3 cups sunflower seeds, soaked for at least 4
hours, drained
2 tablespoons coconut oil, melted
1 teaspoon sea salt
1. Add sunflower seeds to the blender jug.
Secure the lid.
2. Blend on HIGH speed until the sunflower
seeds are finely ground.
3. Add coconut oil. Secure the lid.
4. Blend on HIGH speed until all ingredients
are incorporated and resemble a fine
paste. This may take 3-4 minutes.
5. Store in an airtight container in the
refrigerator for 2-3 days.
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