Nuts for nut butters

Makes 1 large jar of each


For the Cashew, macadamia & coconut butter

  • 150g cashews
  • 100g macadamias
  • 150g desiccated coconut
  • Pinch of sea salt

For the Pecan, cashew & cinnamon butter

  • 200g pecans
  • 200g cashews
  • 1/2 teaspoon ground cinnamon
  • Pinch of sea salt


Whichever recipe you are doing the method is the same.

Preheat the oven to 180c and line a baking tray with parchment paper. Lay out either the cashews & macadamias or the pecans & cashews on the tray and bake for 10-15 minutes until lightly browned.

Remove and allow to slightly cool.

Add the toasted cashews & macadamias along with the coconut and sea salt to a food processor.

With the pecan version same thing add the pecans, cashews, cinnamon and salt to the food processor.

Pulse for 8-10 minutes to a smooth consistency. Note it will go through stages before it gets to this final end result and you may need to stop and scrape.

Transfer into a jar and keep in the fridge for optimum freshness. This will be good for up to 2-3 weeks.