Buy this walnut butter from me and have it shipped to you, visit my store. Make sure to get a jam because jam is nut butter’s BAE!
I love peanut butter! And I am in the minority of those of us who love crunchy peanut butter and don’t let it be fresh…oh lord! As a kid (and occasionally as an adult) I would take a big spoon and scoop out a mound of crunchy PB and just nosh, letting the butter sit on the roof of my mouth as I used my tongue to slowly eat away at it. I know, I sound crazy but my love of peanut butter is deep, passionate and authentic. Imagine what happened when I discovered almond butter in an aisle of Trader Joe’s during a trip about 8 years ago. My head almost exploded and then my love with nut butters became a hobby. On my way to my friend’s farm in UpstateNY I would stop at Hannaford and buy fresh raw nuts and roast them myself and then process them down, adding yummy things such as raw honey, cocoa powder, melted dark chocolate, raisins, cinnamons or whatever I could get my hands on. Around baby number 4 (Lola) I swapped making nut butters for pumping and making homemade organic baby food and my nut butter experiments fell to the wayside. Yet, I still have an obsession with all things nuts (insert dorky prepubescent snort here) and found myself hankering for a sweet and delicious nut butter to go with my Strawberry Mint jam from my “That’s Mama’s Jam!” line and my homemade wheat bread. I have 50-11 jars of peanut butter but I didn’t want that. I looked into my pantry and spied three bags of walnuts, I knew I also wanted the taste of chocolate too but felt melted dark chocolate would overwhelm the walnuts. Suddenly I remembered I had two white chocolate bars in the freezer because I’m extra and think I am a low-key gourmet chef instead of just a home cook. I looked to my left and there on my countertop was a giant jar of regional raw organic honey from Tremblay Apiary and it was a wrap. I broke out my Breville Blender and put in that work. This is the Little Nut Butter That Could.
It has the perfect balance of sweetness and saltiness. I don’t use raw nuts for my butters. You totally could but I believe the roasting gives it depth and enhances flavor. Also, when you process it, it gets warm and sort of “cooks” it anyway so it isn’t really “raw” anymore. Making nut butters are easy but takes a bit of patience. You are going to need a high quality food processor or blender with a strong motor. If you find your machine feels too hot, shut it off, let it rest and come back to it. Your recipe with be fine.
Equipment – high powered blender or food processor
2 1/2 cups of roasted walnuts
2-3 tablespoons of organic unrefined virgin coconut oil
2 oz of white chocolate (high quality if you can get it)
1 fresh vanilla bean or 1 tsp vanilla bean paste (in a pinch you can use 1/2 tsb vanilla extract but really go for the paste)
1 tbsp raw honey or 2 tbsp Grade B maple syrup (the dark one) you can adjust this to taste
Pink Himalayan Sea Salt to taste
Blend or process walnuts on high, it will start to look mealy and you are halfway there. It will also start to stick to the sides and you should turn off the blender and scrap down the sides with a rubber spatula. If it seems it is getting too warm, let it cool but this is why a high powered food processor is ideal.
While you are processing your walnuts melt your white chocolate. In a microwave safe bowl that does not retain a lot of heat melt your chocolate in 10 second intervals being sure to stir as chocolate tends to hold it’s shape and can mislead you into believing it is not melting and then burn. Heat until smooth. Set aside. If you are a purist like me and HATE microwaves you can melt the chocolate in a double boiler. If you don’t have a double boiler you can fashion one by setting a pot or glass/metal bowl on top of a pot of boiling water. It doesn’t need to be a lot of water, you only need enough to create some steam at the bottom of your bowl. This will take longer but this is my preference.
At this point you will notice something magical happening. The meal will start to turn a bit creamy as the heat and blending will pull the oil out and that will help to make it smooth. Once this starts to happen, while the blender is running slowly pour the coconut oil a little bit at a time into the walnuts. You will see, like magic before your eyes that the walnuts will go from sort of creamy to HELLA creamy!
At this point, shut off your blender/processor, add your melted chocolate, honey or maple syrup, vanilla, salt blend to incorporate voila! You have your very own gourmet nut butter. It’s great on your favorite toast, a dollop in your hot cereal like oatmeal or farina, add to your crudité platter or give your fruit a nutty edge.
Store in an airtight container such as a Ball mason jar. Keeps for 3 months in your fridge (unless you observe mold or something, then it’s time to toss it) or a month in your pantry but don’t worry it won’t last that long. Oil separation is normal. Mix before use, makes 16oz
Real Food, Real Talk, Real Life…this is Mama Tanya’s Kitchen.