Toasted Brazil & Coconut Butter

by Sarah on November 4, 2013 · 10 comments

When visiting friends, some people bring wine.

I bring nut butter.IMG_7307 (1024x683)

Inspired by my eager, “how many more days?” too-excited-to-sleep anticipation of my fall break Southern Midwest road trip up to Kentucky to visit one of my best friends (more than blends) Brittany, I wanted to create the perfect hostess gift.IMG_7389 (681x1024)

Coincidentally, the perfect hostess gift–when it comes from The Smart Kitchen, anyway–is a perfect Nutty Butter. [If only I’d been visiting you, Heather, on this Meatless Monday(from A to Z), right?]MMAZnuts

Those of you who follow her blog know that Brittany has an extensive number of food allergies, that she doesn’t just ‘deal with,’ but gets immensely creative in adapting into an experimentally delicious collection of allergen-free recipes.

The only nut she can eat is that nominally referred to as the Brazil.IMG_7098 (1024x683)

(Which is actually a seed. But whatever.)IMG_7100 (1024x683)

I say, if life hands you Brazil nuts, make Brazil nut butter!IMG_7213 (1024x683)

Perhaps with some toasted coconut thrown in for creaminess?IMG_7168 (1024x683)

Vanilla, salt, and a wee bit of sugar make this nut butter a delightfully delectable blend of nuttiness, with only a hint of coconut flavor to add a bit of intrigue.IMG_7189 (1024x683)

Of course, the most difficult part of making nut butter for a friend…IMG_7222 (1024x683)

…is restricting yourself to just the smallest bit for sampling.IMG_7339 (1024x683)

It is all in the name of quality control, of course.IMG_7329 (1024x684)

(Just make sure to remove the evidence before gifting.)IMG_7224 (1024x683)

Toasted Brazil & Coconut Butter

  • 2 1/2 cups Brazil nuts
  • 1 cup grated,unsweetened coconut
  • 1 Tbsp. coconut oil (optional)
  • 1 Tbsp. demerara sugar
  • 2 tsp. vanilla extract
  • 1/2 tsp. salt
  1. Preheat oven to 300 degrees.
  2. Toast Brazil nuts for 5-7 minutes on a baking sheet. Remove from oven.
  3. Line baking sheet with wax paper. Spread coconut into a thin layer on top. Toast for 3-5 minutes.
  4. Combine slightly cooled nuts and coconut in a food processor.
  5. Process until smooth, scraping sides of processor as necessary (3-5 minutes).
  6. Add vanilla, sugar, salt; process well.
  7. If desired, mix in coconut oil for intensified  flavor and creaminess.
Tweet about this on TwitterShare on FacebookEmail this to someonePin on Pinterest

{ 7 comments… read them below or add one }

Liz @ I Heart Vegetables November 4, 2013 at 6:47 am

You are so cute. Brittany is a lucky girl, since she gets to see you AND she gets her very own nut butter! Jealous :) I hope things are going well, Sarah! I miss you!


Katie @ Talk Less, Say More November 4, 2013 at 8:17 am

I can only imagine her excitement when you showed up with that!! You’re so freaking sweet and I miss you. Maybe you need an IL trip? Or maybe we need a blend trip to visit YOU?! :)


Calee November 4, 2013 at 8:36 am

awww, you are the best! :) I think the only nut I can eat is sunflower seeds, and that’s not a nut, and I don’t particularly like them either. I need some help coming up with flavors because I don’t love the sunflower seed flavor.


Calee November 4, 2013 at 8:37 am

PS Sad we couldn’t meet up, but I am glad that we figured it out because I think it would have been super stressful for Brittany AND me. Last week was crazy.


Ang @ Nutty for Life November 4, 2013 at 8:47 am

So sweet of you to do that for her (but then best friends deserve those kind of things, don’t they :) )Brazil and coconut butter sounds delicious, and I’m sure she will be loving that up until the jar is empty!


Laura @ Sprint 2 the Table November 4, 2013 at 9:34 am

This DOES look delightful! I’ll provide the wine in December if you provide the buttah. 😉


Heather @ Better With Veggies November 4, 2013 at 1:15 pm

You are the best kind of friend! Not only supportive, but creating special recipes for people and their food allergies. I DO wish you had come to visit me in Colorado this weekend, but I’m even more challenging to cook for right now. Boring. Come visit in a few weeks. :)


Leave a Comment

{ 3 trackbacks }

Previous post:

Next post: