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Toasted Coconut Walnut Butter

This post is sponsored by California Walnuts

Remember back in the day when the blog world was discovering a new nut butter every 10 minutes? Nuttzo, hazelnut butter, Barney Butter, homemade butters, drippy butters – the works. One of the nut butters I tried was walnut butter. It’s, well, it’s buttery! It’s also a bit earthy. A nice change from your typical peanut butter. It needs to make a comeback!

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Walnuts are one of my favorite nuts for both taste and nutrition. They are so versatile (I use them in my pesto recipes) and they are one of the healthiest nuts packing in 2.5 grams of alpha-linolenic acid (aka ALA) into a one-ounce serving. Research has found that omega-3 fatty acids have positive anti-inflammatory effects and are therefore good for the whole cardiovascular system. February is Heart Health Month, so eat up!

So knowing they are good for you, let’s dive into this delicious recipe!

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Two things inspired its creation: my love for toasted walnuts and this coconut extract I’ve been dying to use. You can easily make this recipe without the extract if you don’t have any, but it amps up the flavor a bit!

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To get started making your walnut butter, preheat the oven to 350*. Once it’s ready, bake 1.5 cups walnuts for about 6 minutes, until they are fragrant.

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When the walnuts are done, add them to the food processor.

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Toast 1/4 cup unsweetened coconut in the same pan for 4 minutes. Watch carefully so it doesn’t burn!

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While the coconut is cooking (and you are watching it in your peripheral vision!), process the walnuts with 1/4 tsp kosher salt, 1.5 tsp light oil, like sunflower or canola (bonus if you have walnut oil on hand!), 1/2 tsp maple syrup and 1/2 tsp coconut extract.

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It only took about 60 seconds for mine to turn into butter. And since the walnuts had just been toasted, the butter was warm!!!

For the final step, pulse in the toasted coconut for about 5 pulses – just until combined. You want to maintain a bit of its crunch!

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The texture is perfect – like warm cookie dough with crunchy coconut bits!

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Print Pin

Toasted Coconut Walnut Butter

This buttery, earthy and toasted walnut butter has the essence of coconut and the texture of cookie dough.
Prep Time 3 minutes
Cook Time 10 minutes
Total Time 13 minutes
Servings 1 Small Mason Jar
Author Kath Younger

Ingredients

  • 1.5 cups walnuts
  • 1/4 cup unsweetened coconut
  • 1/4 tsp kosher salt
  • 1.5 tsp sunflower oil or other light oil
  • 1/2 tsp maple syrup
  • 1/2 tsp coconut extract optional

Instructions

  • Preheat oven to 350*
  • Toasted walnuts for 6 minutes, until fragrant.
  • In the same pan, toast coconut for 4 minutes, being careful not to burn.
  • Add walnuts, salt, oil, maple and extract to a food processor and process for 60 seconds or so - until a nut butter the consistency of cookie dough forms.
  • Pulse in the coconut for 5-6 pulses, until combined.

Toasted Coconut Walnut Butter

I served my walnut butter on an epic sandwich with some local Apple Pie Jam and Cinnamon Chip bread.

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Now that’s what I call breakfast…or lunch…or a great post-soccer snack!

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To celebrate those yummy walnuts, I have a copy of Mollie Katzen’s Get Cooking: 150 Simple Recipes to Get You Started in the Kitchen to giveaway! Enter below : )

a Rafflecopter giveaway

This post was sponsored by California Walnuts.

Reader Interactions

Comments

  5. Hannah @ eat, drink and save money says

    I can’t wait to try this! Walnuts and pecans tie as my favorite nuts so I’m surprised I’ve never had walnut butter. I’m not sure I’ve ever seen it anywhere which is a great excuse to make my own!

    Reply

  8. Melissa @battleofmarathonblog says

    Weird timing! I have what I think is a mild and unconfirmed allergy to almonds (almond milk seems to be okay when I just use it in a smoothie), but I don’t react well to almond butter…it makes my throat tickle strangely. Walnuts, on the other hand, are a staple in my house! Does walnut milk exist??

    Reply

  9. Val says

    I love walnuts and mainly just eat them right out of the bag. But this walnut butter sounds amazing, definitely going to try it out!

    Reply

  10. Jennifer says

    I love walnuts on salads!

    Could you sub coconut oil in place of the sunflower? (Rather than adding the coconut extract if you don’t have any on hand.)

    Reply

  12. Tina says

    It took us over in Germany ages to discover nut butter and we mainly stick to almond butter – but not many are trying to make their own…have to admit I never tried it too and I doubt my foodprocessor will make it that easy

    Reply

  14. Pat says

    I eat walnuts on my cereal – hit and cold – plus i use them to make pesto. If we’re going hiking or biking, i make a quick trail mix with raisins and walnuts. I always have some in my cupboard, and since i buy them at Costco, the rest are in my freezer.

    Reply

  15. Tara @ Living Light says

    I always have walnuts at home because of their Omega 3! Love them!

    I have never made homemade nut butter. How long do they keep in the fridge?

    Reply

  18. Nicole @ Squash on Squash says

    Yum!!! I bet this would go great on oatmeal, toast, and bananas! (To be honest I would probably just eat it out of the jar too…)

    Reply

  20. kirsten burnett says

    this is a very cool and yummy idea and alternative o things such as peanut butter or almond butter even though i absolutly love it and adore it this is also a great recipe.

    Reply

  23. Katie Dawson says

    I actually make a parmesan cheese like topping with roasted walnuts and nutritional yeast. So good on vegetables!

    Reply

  24. Liz R. says

    This walnut butter looks amazing! I will have to try it. Currently my favorite way to enjoy walnuts is in a beet, blue cheese, balsamic vinegar salad.

    Reply

  26. Ben A. says

    I’ve been enjoying banana walnut oatmeal lately, but this walnut butter looks like it would be another great breakfast option.

    Reply

  28. Maggie says

    I’ve been making a maple cinnamon walnut butter and can’t get enough. Going to make this tonight — sounds to-die-for!

    Reply

  30. Dani @ DaniCaliforniaCooks says

    I love walnuts with a scoop of tuna salad over greens and a little balsamic vinaigrette. Also – this recipe looks dreamy!!

    Reply

  39. Linda @ TheFitty says

    I really love how simple this recipe is to make your own nut butter. I would also add some coconut oil. 🙂

    Reply

  40. Alex @ get big, go to work says

    This sounds so delicious!! I love Nuttzo but my wallet, not so much!! I have been wanting to make my own nut butter for the longest time. Maybe this will give me the kick in the pants I need! Looks delish!

    Reply

  41. Melissa | HerGreenLife says

    I started making my own peanut butter a few weeks ago, after getting a good deal on 30lbs of organic roasted peanuts. I want to play with some combo nut butters (was thinking peanut + sunflower seed), so maybe I’ll try peanut + walnut next. Love Mollie Katzen! (My parents spelled my sister’s name like hers 🙂 )

    Reply

  49. Taca @ A Side Of Dessert says

    OH MY! Looks amazing!! I love walnuts on their own, in oatmeal and in salads but my favourite is definitely in baklava!!

    Reply

  50. Stacie says

    Walnut butter–what a great idea!! I typically use walnuts in pesto, on salads or in homemade nut mixes I make and give away during the holidays.

    Thanks for the giveaway and yummy recipe 🙂

    Reply

  56. Pam B says

    Hiya Kath!!! I love them straight up. So good to have a handful in the middle of the afternoon. Really hits the spot. Thanks for having the giveaway. Blessed be, hugs!!! Pam
    pamspretties57 at gmail dot com

    Reply

  62. Sara says

    This is not related to this post (but the walnut butter looks great!), but out of curiosity, what are you doing to meet your continuing ed hours for your RD? I am graduating from grad school in August and hope to take the RD exam soon after, so I’m trying to get ideas on how to complete my continuing ed hours.

    Reply

    • KathEats says

      I am almost done with my 75 because I did a ton of them before having Mazen (knowing it would be a lot harder after). I do a lot of the online learning options (reading journal articles and things) and attend a lot of the professional meetings in Cville and Virginia. You can get a ton at once going to the meetings through all the information packed into a few days. There are also options to read nutrition books and take tests on them. I’m going to be an intern preceptor this spring and think that counts as well.

      Reply

      • Sara says

        Thanks for answering! May I ask what you have planned for your intern in the spring? I think that’s really cool that you’re going to be a preceptor, and I imagine that your intern will be able to get a really unique experience with you being a food blogger and bakery owner. I am leaning towards the food industry/food service/school nutrition myself, and I did have my own food blog once upon a time, so I know I would have appreciated a rotation that incorporated those aspects of nutrition/dietetics (versus all of the clinical experiences on which my program focuses).

        Reply

  65. lisa @bitesforbabies says

    Wow! This sounds delicious! I’ve only tried making homemade nut butter once…and failed miserably because my processor isn’t the greatest!! I love the walnut and coconut! I DO make homemade chia jam without any issues though, lol!
    http://www.bitesforbabies.com/recipes/blueberry-chia-jam/

    Reply

  68. lauren says

    I always put walnuts in my oatmeal, but then I saw someone said baklava up above and while I hardly ever have it I have to say baklava beats oatmeal!

    Reply

  74. Rosie Lucchesini-Jack says

    I’m lucky to have a cousin who’s property has numerous walnut trees so I usually have a freezer full of shelled nuts. I thought about making walnut butter last year so will have to give this recipe a try. Thanks!

    Reply

  79. Laura says

    Are those stick on chalkboard things on your jars? I’ve painted on chalkboard paint to the lids of my jars but it would be so easy to have something reusable to stick on the sides! Where are they from?

    Reply

  95. Susan says

    Never would have thought to purchase or make this and it looks great – I’ll be giving it a try! I think I’d like it for a topping on my oatmeal. Thank you for the recipe and the chance to win!

    Reply

  97. Tracy says

    That walnut butter looks delicious!
    Mollie Katzen has been of favorite of mine for many years. Love all of her cookbooks and I don’t have this one!

    Reply

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