I want to introduce you to someone.
Someone very special in our lives.
This is what we serve you if we really, really love you.
This is a nut butter recipe that I adapted from Carrie Vitt’s The Grain Free Family Table.
She uses pecans for her sweet, dreamy nut butter, but Daniel and I found that the results with walnuts were more pleasing to our palates. We also decreased the amount of coconut oil, a little bit. Once you taste how creamy and rich this is, you won’t be able to believe it! I never thought to add this much fat to already fatty nut butter before, but now I will never go back. Thank you, Carrie!!!!
We LOVE using soaked and dehydrated nuts for just about anything, but this: this is new ground.
Please eat this chilled, right out of the fridge, with a GIANT spoon. If you go back for thirds, know you’re in good company.
“Cookie Dough” Nut Butter
2½ cups soaked and dehydrated walnuts
2/3 cup virgin coconut oil, or refined coconut oil that was refined responsibly (Nutiva)
¼ cup local raw honey (can be reduced to 2 Tbsp., if you are sugar sensitive)
1 tsp. Celtic sea salt (you can use 3/4 tsp. if it is too salty for your taste)
½ tsp. homemade vanilla extract
Blend nuts in a food processor until they form a paste. Add the coconut oil and blend well, scraping the sides of the food processor with a spatula, afterward. Add honey, salt, and vanilla, and combine until everything is blended, and it is gorgeously smooth and light in color. Pour into a jar (it will be liquid!) and refrigerate. Scoop out in cold spoonfuls so that your dreams can become reality.
I am not a doctor, nutritionist, or health professional of any kind. This blog and this blog post is not meant to diagnose, treat, or recommend treatment for medical conditions of any kind. Please ask a doctor or a professional before making lifestyle or diet changes.
Copyright 2016 by Celeste Lightsey