To Die For Recipe: Cinnamon Hazelnut Butter with Coconut Oil

Once you realize how easy it is to make delicious nut butter at home, I bet you won’t ever buy from the store again. Plus, you can spice your recipe up with your favourite flavour, like cinnamon or cardamom. All you need is a decent food processor and you’re ready to go.

I love my nut butter with lots of cinnamon, a healthy dose of Himalayan salt and a dollop of coconut oil for an irresistible creaminess. You can easily half, double or triple this recipe, depending on how much nut butter you go through on a regular basis.

2 cups roasted nut of your choice (or its ground form) (I used Poplar Grove Arbour organic hazelnuts)
2 tsp cinnamon (non-irradiated is best) (source: Tao Organics)
1 tbsp coconut oil (Naked Coconuts is my favourite)
1/2 tsp – 1 tsp Himalayan salt


  • Add nuts (or ground nuts) to your food processor and blend into a fine powder
  • Add cinnamon, salt and coconut oil and blend until the nuts oils release and you’re left with a buttery spread (this can take a while and you’ll need to stop the machine to scrape the sides from time to time)

How To Use

  • On toast
  • In smoothies
  • Layered into breakfast parfaits (with yogurt, granola and berries)
  • In a banana sandwich
  • On oatmeal
  • …the possibilities are endless!!!


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