Peanut butter & jelly is a classic lunch staple for most kids when they’re growing up, but after years of eating it at home or at school it can get a little old. That being said, having sweet, salty, or creamy spreads in the kitchen will never ever get old! We’re going to show you how easy it is to elevate your nut butter game and make sweet spreads from scratch! All you need are few ingredients and a blender, and you’ll be snacking gourmet-style in no time! Whether you’re into our white chocolate almond butter, chocolate peanut butter, or raspberry cashew butter, these 3 delicious spreads will satisfy both your hunger and your sweet tooth. Go nuts and give them all a try!
1. White Chocolate Almond Butter
You’ll Need (for 2 jars):
- 1⅓ cups raw almonds
- ¾ cup almond milk
- ¼ cup sugar
- 4 oz white chocolate, chopped
- ¼ cup coconut oil
Here’s How:
1.1 Heat the raw almonds in large saucepan until they’re lightly toasted, then pour in the almond milk and heat the mixture on low heat until warm.
1.2 Once warm, pour the almond mixture along with the sugar, chopped white chocolate, and coconut oil into a blender or food processor and blend until the mixture becomes smooth and creamy. Transfer the white chocolate almond butter to 2 separate 6 oz jars and store them in the refrigerator for up to 10 days.
2. Chocolate Peanut Butter
You’ll Need (for 2 jars):
- 1¾ cups roasted peanuts
- ½ tsp salt
- ¼ cup cane sugar
- ¼ cup cocoa powder
- 2 tbsp vegetable oil
Here’s How:
2.1 Place the roasted peanuts and salt in a blender or food processor and blend until the mixture becomes a thick, granular paste.
2.2 Add the cane sugar, cocoa powder, and vegetable oil to the blender and continue to blend until its texture becomes smooth and creamy. Transfer the chocolate peanut butter to 2 separate 6 oz jars to store.
3. Raspberry Cashew Butter
You’ll Need (for 2 jars):
- 1½ cups frozen raspberries
- 2 tbsp honey
- ⅔ cup cream cheese
- 1¾ cups raw cashews
Here’s How:
3.1 Heat the frozen raspberries and honey in a saucepan and them bring to a boil.
3.2 Put the raspberry mixture, cream cheese, and raw cashews in a blender or food processor and blend until the texture becomes smooth and creamy. Transfer the raspberry cashew butter to 2 separate 6 oz jars and store them in the refrigerator for up to 10 days.
These 3 nut butters all have the kind of creamy, smooth texture and sweet taste that make spreads so delicious and versatile. They’re way tastier than any store-bought nut butters, and they’ll make you forget all about those PB&J cravings you have leftover from your childhood!
Get the recipes for the Cherry Jam Puff Pastry Treats, Homemade Flavored Butter, Blueberry Lemon Curd Dutch Babies, and Pull-Apart Fruit Pie featured in the bonus video.