Walnut Coconut Butter Recipes
COCONUT WALNUT SQUARES
These squares are a tasty way to enjoy a treat. The combination of coconut with walnut makes these squares a delicious delight.
Provided by Egg Farmers of Ontario
Categories Trusted Brands: Recipes and Tips Egg Farmers of Ontario
Time 52m
Yield 16
Number Of Ingredients 12
Steps:
- Combine flour, brown sugar and butter in a bowl with a pastry blender or by cutting butter into dry ingredients with two knives until the largest lumps are the size of peas. Pat mixture into the bottom of a 9-inch (2 L) square baking dish. Bake in a preheated 400 degrees F (200 degrees C) oven for 10 minutes. Remove from oven. Lower oven temperature to 350 degrees F (180 degrees C). While baking prepare topping.
- Topping: Stir together brown sugar, flour, baking powder and salt. Add eggs, one at a time, stirring until blended. Add corn syrup, walnuts, coconut and vanilla. Pour mixture over Base. Bake until set and golden brown, 20 to 25 minutes.
Nutrition Facts : Calories 200.7 calories, Carbohydrate 25.6 g, Cholesterol 35.7 mg, Fat 10.6 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 5.7 g, Sodium 110.7 mg, Sugar 13.1 g
CASHEW COCONUT BUTTER
Cashew coconut butter is a simple homemade nut butter that goes well with anything sweet. Easy to make and budget friendly! You will never need to buy fancy nut butter at the store again!
Provided by Samantha Rowland
Categories Snack
Time 25m
Number Of Ingredients 2
Steps:
- Preheat oven to 350.
- Line the baking sheet with parchment paper or foil. Add the raw cashews and place in the oven for 6 minutes. NOTE: If you are using roasted cashews, skip this step.
- Remove from oven and add the unsweetened coconut flakes to the baking sheet along with the cashews. Bake 3 minutes. NOTE: If you are using roasted cashews, add both the cashews and the coconut flakes to the oven together and toast 3 minutes.
- Take out of the oven and allow to cool 5-10 minutes.
- Add cashews and coconut flakes to food processor and process a total of 6-7 minutes. You will want to pause it and scrape down the sides 1-2 times during processing.
- Store in an airtight container in the pantry about 1 month or in the fridge up to 3 months.
Nutrition Facts : Calories 182 kcal, Carbohydrate 9 g, Protein 4 g, Fat 16 g, SaturatedFat 2 g, Sodium 2 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
WALNUT COCONUT BUTTER
A nice alternative to other nut butters. This is delicious. There is some bitter walnut aftertaste, but it adds to the layers of flavor.
Provided by sherri27
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 35m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread walnuts onto a baking sheet.
- Bake walnuts in the preheated oven until fragrant, about 7 minutes. Add coconut to the walnuts and bake until coconut is toasted, about 3 more minutes. Remove from oven and cool.
- Blend walnuts, coconut, sugar, and cinnamon together in a food processor until smooth.
Nutrition Facts : Calories 136.6 calories, Carbohydrate 4.1 g, Fat 13.3 g, Fiber 2 g, Protein 2.6 g, SaturatedFat 4.2 g, Sodium 2.6 mg, Sugar 1.4 g
COCONUT WALNUT TART
My mother and aunt perfected this recipe and then handed it down to me. The flavor is similar to pecan pie, My family requests this delicious dessert every Christmas. -Cindy DeRoos, Iroquois, Ontario
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-14 servings.
Number Of Ingredients 8
Steps:
- Place pastry in a 9-in. fluted tart pan with a removable bottom; set aside. In a bowl, beat eggs for 1 minute. Add brown sugar, butter, milk and vanilla; mix well. Stir in coconut and walnuts. Pour into crust. , Bake at 450° for 8 minutes. Reduce heat to 350°; bake 20-25 minutes longer or until puffed and golden brown.
Nutrition Facts : Calories 296 calories, Fat 17g fat (9g saturated fat), Cholesterol 51mg cholesterol, Sodium 169mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
More about "walnut coconut butter recipes"
SIMPLE HOMEMADE WALNUT BUTTER RECIPE - ALPHAFOODIE
From alphafoodie.com
5/5 (11)Calories 72 per servingCategory Diys
- This homemade walnut butter recipe follows the same method as pretty much all nut butter recipes. First, you need to spread your walnuts onto a baking tray and roast them in the oven at 165ºC (fan assisted) for 10 minutes. Then leave them to cool to room temperature.
- Pour the walnuts into your food processor or blender of choice and blend till smooth. To avoid overheating the machine ( and nuts), do this in intervals of around 2-3 minutes and then pause to scrape down the sides of the blender/processor. To get a deliciously smooth homemade walnut butter, blend for around 15 minutes.
- Once the homemade walnut butter is ready, transfer it to an airtight glass container and keep this in the fridge for 1-2 months. It can also be frozen, for longer.
HOMEMADE WALNUT BUTTER RECIPE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
5/5 (110)Calories 258 per servingCategory Breakfast
- If you'd like to toast the walnuts, preheat your oven to 350 degrees F. Spread the walnuts on a rimmed baking sheet. Toast until fragrant, 8-10 minutes. Allow to slightly cool.
- Transfer the walnuts to your food processor. Process on high, stopping 3-4 times to scrape the sides with a spatula and allow the food processor to rest, until smooth and creamy, 10-15 minutes.
- If using the optional additions, now is the time to add the sea salt, honey and coconut oil to the food processor. Process until smooth and fully incorporated, 1-2 more minutes.
- Keep the walnut butter in an airtight container. I keep it on the kitchen counter, but I use a little every day so it only lasts about a week. If you plan to store the walnut butter for longer, I suggest storing it in the fridge. If stored at room temperature, some oil separation will occur - stir before using.
HOW TO MAKE WALNUT BUTTER - THE VEGAN 8
From thevegan8.com
5/5 (15)Servings 0.75Cuisine AmericanCategory Sides
- Add the walnuts to a pan lined with parchment paper. Roast them at 300°F for 12 minutes until looking a bit moist or oily on top and smelling fragrant. They don't need to cook too long, as we don't want to burn them.
- Add the roasted walnuts to a food processor and process for about 1 minute. It should look like a chunky paste.
- Roasting the walnuts releases their natural oils, so it will process really quickly into a butter. Scrape down the sides and process another couple of minutes or so until it is very runny/oily and dripping and easily pouring off of a spoon. It should be much runnier than almond butter. Very similar to a canola or olive oil consistency. NOTE: Keep in mind that different sizes of food processors can affect how quickly your nut butter forms. I have an 11 cup Cuisinart, so it is large and powerful. If you only have a 7 cup or a small one, it may take a few minutes longer.
- Walnut butter on its own is very nutty, but you can add a pinch of salt, coconut sugar or cocoa powder for flavor variations. It would even be delicious adding pumpkin pie spice or cinnamon. It is delicious on toast, bagels or even try swapping with almond butter in baking. I like to add a spoonful to my daughter's smoothies for added omega 3 fats.
TOASTED COCONUT BUTTER RECIPE - COOKIE ... - COOKIE AND …
From cookieandkate.com
4/5 (1)Total Time 28 minsCategory SauceCalories 140 per serving
- In a large skillet over medium heat, toast 2 cups of the coconut flakes, stirring frequently, until golden and fragrant (about 3 minutes). Remove from heat and transfer the coconut to a bowl.
- Again in a large skillet over medium heat, toast the macadamia nuts until lightly golden and fragrant (about 5 minutes). Transfer the toasted nuts to the bowl.
- In a food processor or high-powered blender (like a Vitamix), combine the toasted coconut, 1 cup coconut flakes, toasted macadamia nuts and a dash of sea salt. Process the mixture, stopping occasionally to scrape down the sides, for about ten minutes or until the mixture is blended and as smooth as possible. Transfer to an air-tight, glass container (a pint-sized mason jar is perfect for this). Let the mixture cool to room temperature (the food processor warms the butter), screw on a lid and store at room temperature.
HOW TO MAKE COCONUT BUTTER - MINIMALIST BAKER
From minimalistbaker.com
4.4/5 (79)Calories 100 per servingCategory Dessert, Sauce
- Add lesser amount of shredded coconut (3 cups or 240 g as original recipe is written // adjust if altering batch size) into a food processor. If your food processor is larger than 7 or 8 cups, you may have to add the additional shredded coconut (1 cup or 80 g as original recipe is written // or more // adjust if altering batch size) so there's enough content to grind and churn into "butter." In addition, we have tried using a blender and have to say it doesn't work because the blender kicks the coconut up and doesn't allow it to process. It's also important that you have a good quality food processor. We recommend the 7 or 8 cup Cuisinart Prep. We've heard mixed reviews on the Ninja blender / processor being able to churn the coconut into "butter." So for this reason, we highly recommend using the Cuisinart food processor, or a similar model.
- Mix until a creamy butter forms - sometimes up to 10 minutes - scraping down sides as needed. Mine usually takes about 8-10 minutes, and I scrape down the sides 2-3 times to ensure the coconut is getting processed well.
- Once it's gone liquid and creamy, you can add things such as salt, vanilla extract, or stevia. But it doesn't need anything at all in my experience! If you still don't have coconut butter at this point, it's likely you either a) didn't add enough coconut flakes to the food processor ,or b) your food processor likely isn't designed for this type of recipe or isn't powerful enough. The main issue with making coconut butter tends to be an issue of equipment rather than method.
- Store at room temperature up to 2 weeks (sometimes more). Depending on the temperature of your home, it will likely harden once cooled. To use, you can either heat it up in the microwave, or place in a shallow pot of very hot water and it will soften. Alternatively, if placing on hot food, scoop out and it should melt quite easily on the food.
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ALMOND JOY NUT BUTTER (GF & V ... - MINIMALIST BAKER
From minimalistbaker.com
4.4/5 (9)Total Time 25 minsCategory Dip, Snack, SpreadCalories 160 per serving
- Place almonds on a rimmed baking sheet and bake in a 350-degree F (176 C) oven for 12-15 minutes. Remove and set aside to cool for 5-10 minutes.
- In the meantime place coconut in a food processor and process until it turns into butter, scraping down sides as needed (10 minutes). Scoop into a dish and set aside.
- Place cooled almonds in the food processor and process until it turns into butter, scraping down the sides as needed (about 8-10 minutes). Then add in the coconut (reserving some if you prefer a less pronounced coconut flavor). Process to combine, add sea salt and vanilla and process once more.
- The mixture will be warm at this point so you can add in the chocolate to let it melt and fully combine, or you can wait until the spread cools to keep a chunkier chocolate texture.
HOW TO MAKE WALNUT BUTTER - VEGAN FAMILY RECIPES
From veganfamilyrecipes.com
Reviews 18Category SpreadServings 1Estimated Reading Time 5 mins
- Add walnut halves to a food processor and pulse, scraping down the sides occasionally until a walnut butter consistency is achieved. Add salt if desired.
- To make maple walnut butter pulse raw walnut butter, salt, maple syrup, and vanilla extract in a food processor until evenly mixed.
- To make chocolate walnut butter mix together raw walnut butter, cacao powder, maple syrup, salt and vanilla extract together in a food processor.
HOW TO MAKE YOUR OWN COCONUT BUTTER DIY ... - BLENDER BABES
From blenderbabes.com
- Place the ingredients into your blender jar. If using a Blendtec, it works best with their Twister jar! Only takes about 1 minute!
- For BLENDTEC: Using your Twister jar, run the BATTERS cycle. Twist continuously throughout the cycle to push the coconut down towards the blades. You may have to run the cycle twice to get the consistency buttery.
- For Vitamix: Start on Variable Speed 1 and slowly increase to Variable Speed 10/HIGH. When it sounds like the blade is no longer hitting the coconut, turn the blender off and use a spatula to press the coconut back down towards the blade. Then resume blending, using the tamper to push the coconut back down into the blade.
- If the butter consistency does not emerge after 3 to 4 minutes, drizzle a small amount of coconut oil into the mixture and continue blending until desired consistency is reached.
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