Toasted walnut butter

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Toasted walnut butter is healthy option and with addition of dried cherries and cacao or chocolate it is something delicious and new on your breakfast menu. It’s so easy make customized nut or seed butters at home- all you need is a food processor or high speed blender. Walnuts add texture and crunch to dishes. Walnuts are high in omega-3 oils which make them a healthy snack, but also likely to go rancid quickly. Keep them in a cool, dark place and use as soon as possible. If the shell is firmly sealed you can store them for a few months.


2 cups raw, organic walnuts
1 tablespoon toasted walnut oil (or use a different neutral oil like grapeseed)
1 tablespoon pure maple syrup, plus more to taste
¼cup unsweetened, unsulphured dried cherries, chopped
pinch or two of fine or sea salt (start with one pinch, blend, taste, and add more if needed)
1-2 tablespoons cacao nibs or finely chopped dark chocolate

walnut butter


Toast walnuts  in a 300°F oven for 20 minutes and then cooled slightly. If you have time to soak your walnuts in water overnight first, go ahead and do so. This can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step.

Process walnuts in blender (or food processor). Add oil, if needed, to help blend them as they start to get sticky. Keep blending until the mixture smooths out.

Add maple syrup, dried cherries, and salt, and process again. You shouldn’t do this for long, because you may like little chunks of dried cherries to remain. Taste and add more salt or maple syrup, if necessary.

Using a rubber spatula, scrape the walnut butter into a small bowl and add the cacao nibs. Mix well, then pack into a one cup glass jar for storage.

Store in the refrigerator and enjoy over the next couple of weeks. It’s great on your favorite gluten-free or traditional toast, but it’s also delicious spooned straight into one’s mouth.