Some Alternatives to Peanut Butter

Almond Butter

Compliments of Cheryl Style

Yields 1 cup


2 c roasted unsalted almonds

1-2 tsp coarse sea salt


  • Process the whole almonds in a food processor.( Depending on your equipment it could take 13-15 minutes from start to finish.)
  • The almond meal may stick to the sides of the bowl during the first few minutes so be prepared to run a spatula along the sides and restart the machine again.
  • About halfway through the process the puréed almonds will clump into a ball; you can break it down with a spatula or just let the machine do its work.
  • It will eventually break down as the oil continues to be expelled and in just a few more minutes you will have smooth nut butter.
  • The butter is ready to use once it’s processed.

Spice Up Your Butter!

If you want to make a different flavor of almond butter, then you can add the following to the basic almond butter recipe:

  • For maple-cinnamon almond butter – toss almonds in 3 Tbsp maple syrup before roasting.  Once done roasting, place in food processor and add 1 tsp ground cinnamon, a pinch of sea salt, and 1 tsp vanilla extract.  Blend.
  • For chocolate almond butter – blend almonds in food processor until they have turned into almond butter.  Add 1/3 cup melted dark chocolate chips, a pinch of sea salt and blend together.

Note: To store, place in an air-tight container and place in the refrigerator.


Roasted Sweet Vanilla Pecan Butter

Yields 1 cup


2 Heaping Cups of Raw Unsalted Pecans

1 Tsp Pure Madagascar Bourbon Vanilla Extract

6 Drops of Vanilla Stevia


  • Preheat the oven to 350ºF.
  • Line a baking sheet with parchment or lightly oiled foil. Spread your pecans evenly on the sheet and bake for about 7 minutes (you’ll start to smell them and they’ll glisten!)
  • Remove the pecans and let cool for a few minutes. Then add them to a high-powered blender or food processor. Blend until the pecans form a flour-y meal texture.
  • Now add the vanilla extract and Stevia. Blend again, scraping the sides of the container a few times, until the mixture becomes a lovely creamy butter!
  • Store in a glass jar with a tight lid, in the refrigerator!

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