Roasted Almond, Coconut & Hazlenut Butter

Roasted Almond, Coconut & Hazlenut Butter
I’m an absolute fiend when it comes to nut butter. I eat peanut butter everyday without a doubt – for breakfast with bananas & toast, for dinner mixed into Asian-dressed cabbage… I made this nut butter to introduce some variation in my diet so I don’t overdose on peanuts!
Icon_cookingtime_grey Created with Sketch. 20 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 5
Roasted Almond, Coconut & Hazlenut Butter


  • 200g (1½ cups) blanched almonds
  • 50g (little under ½ cup) blanched hazelnuts
  • 15g (¼ cup) coconut flakes
  • 1 tsp coconut oil
  • 1 tsp agave syrup
  • ¼ tsp fine sea salt

How to make

  1. Preheat the oven to 180°C/355°F. On a large baking tray, spread out the nuts and bake for 10-15 minutes until golden brown. Shake the tray halfway through.

  2. Watch them carefully as they burn quickly.

  3. On a separate baking tray, spread out the coconut chips and bake for 5-10 minutes, depending on your oven, until they're beginning to brown.

  4. Wait for everything to cool. Now put the almonds, hazelnuts and coconut oil in a food processor or large blender and blend for 5-10 minutes until the oil is released and it becomes creamy. You may need to scrape down the sides.

  5. Add the coconut flakes, agave syrup and salt and blend again for 1-2 minutes.

  6. Decant into a jar and enjoy.

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