Homemade Toasted Coconut Walnut Butter is all-natural, low carb, gluten-free, vegan, and rich in good fats thanks to the walnuts and addition of ground flaxseed! No added sugars or oils in this homemade nut butter recipe!
I have been going through this homemade walnut butter at an alarming pace. It’s honestly becoming a problem at this point.
So just trust me when I say, this coconut walnut butter is about to change your life.
If you’re like me, you might be wondering…
Why should I make my own walnut butter when I can buy it at the store?
Making your own walnut butter (or any nut butter) from scratch is always going to be more cost-effective.
You can also control how much salt, oil, or other ingredients get added into the mixture which is a bonus as well!
For this recipe, I decided to omit any added sugar or oil; however, I did add in some coconut because, why not!?
How long does homemade coconut walnut butter last?
Walnut butter will keep for several weeks in a glass jar with a cover in the fridge.
You can also freeze nut butter for up to 4 months.
Is Coconut Walnut Butter good for you?
Yes! Walnuts are a great choice for a nut butter because they are a high source of omega-3 ALA fatty acids that are essential for health. Higher than any other nut per one-ounce serving!
Walnuts have also been researched for their potential health benefits, including cognitive function, heart health, cancer, diabetes, weight, gut health, and reproductive health.
Coconut has carbs and protein along with many essential minerals, such as manganese, copper, iron, and selenium.
The ground flaxseed offers plant-based omega-3 ALA fats, lignans, and fiber
What are some ways to use Walnut Butter?
- Blend walnut butter into hummus instead of tahini.
- In a creamy curry sauce such as my Easy Peanut Butter Curry. Simply swap the peanut butter for walnut butter!
- Add it to soups to make them extra creamy.
- Use it in salad dressings such as this Creamy Walnut Vinaigrette.
- Add it in smoothies, like my Coffee Banana Smoothie, for some healthy fats that will keep you full.
- Spoon it on your oatmeal or drizzle on overnight oats. I love this coconut walnut butter on my Strawberry Banana Overnight Oats and Carrot Cake Overnight Oats.
- Spread it on toast with banana, hemp seeds, and a little honey.
- Baked into cookies or muffins. I recommend using it in these Peanut Butter Chocolate Banana Muffins by swapping out the peanut butter for walnut butter.
- Drizzled on Oatmeal Banana Waffles or Oatmeal Sweet Potato Waffles.
- Drizzled on baked fruit or a Healthy Apple Crisp.
Toasted Coconut Walnut Butter Ingredients:
- 1 Cup Shredded Coconut (Unsweetened)
- 2 Cups California walnuts
- 2 Tbsp ground flaxseed
- 1/4 Tsp Salt (Optional, to taste)
You can add in stevia, honey, or maple syrup if you want it to be a little sweeter; however, the shredded coconut offers natural sweetness, so I recommend giving it a taste before adding anything else.
I prefer drizzling it over apples (like the apple nachos seen in this post) or bananas when I want it a little sweeter!
How to make Toasted Coconut Walnut Butter:
- Heat your oven to 350°F (175°C). Spread walnuts in a single layer on a baking sheet. Roast for 6 to 8 minutes, tossing the nuts occasionally to ensure even cooking. Nuts are done when they are slightly darker brown and smell fragrant. Let cool completely before blending.
- Next, add your coconut to the same pan and toast your coconut in the oven for a few minutes, watching closely as it varies on the size. (Flakes vs. shredded)
- Add toasted coconut, walnuts, and ground flaxseed to a food processor with salt. Process for 5–7 minutes, or until smooth. Taste and add more salt if desired.
- Pour into a mason jar or other container with a tightly fitting lid. Store in the refrigerator.
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