Ingredients
Directions
Preheat the oven to 325 degrees F.
Spread the walnuts out evenly on a baking sheet.
Roast for 10 minutes, tossing halfway through.
Let the walnuts cool just until warm.
Transfer the walnuts to a food processor and blend until smooth. This may take several rounds of blending, stopping and scraping the sides and the walnut blender. It should get creamy smooth after about 4-5 minutes.
Add the date paste, hemp seeds, and salt, if using and blend until smooth once again.
Add the chia seeds and flax seeds and pulse 3-5 times until the seeds are mixed in with the nut butter.
Taste for additional ingredients of choice (more date paste for sweetness or more seeds for crunch).
Chef's Notes
Substitutions
Substitute pecans or almonds (or other nut of choice) for half of the walnuts for a nut butter blend.
Instead of date paste, use another type of fruit paste or natural sweetener or choice (whole fruit like banana could be substituted but note that the shelf life will decrease when using whole fruit).
Prep Ahead
Roast the walnuts ahead of time and store in an airtight container in the refrigerator for up to two weeks before making the nut butter.
Storage
Store your nut butter in the refrigerator for up to 60 days or freeze for three months.
Ingredients
Directions
Preheat the oven to 325 degrees F.
Spread the walnuts out evenly on a baking sheet.
Roast for 10 minutes, tossing halfway through.
Let the walnuts cool just until warm.
Transfer the walnuts to a food processor and blend until smooth. This may take several rounds of blending, stopping and scraping the sides and the walnut blender. It should get creamy smooth after about 4-5 minutes.
Add the date paste, hemp seeds, and salt, if using and blend until smooth once again.
Add the chia seeds and flax seeds and pulse 3-5 times until the seeds are mixed in with the nut butter.
Taste for additional ingredients of choice (more date paste for sweetness or more seeds for crunch).
