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Create your own Nutty Bliss Nut Butter with roasted almonds, walnuts, sunflower seeds, pumpkin seeds, chia seeds, and hemp hearts. A touch of salt enhances the rich, toasty, and earthy flavors. Perfect for spreading on toast or adding a nutty twist to your favorite recipes. Enjoy the wholesome goodness!
Type of Cuisine:
American
Prep Time: 30 minutes.
How Many Servings?
4 cups
Ingredients:
1X
2X
3X
Adjust Servings
| 1 cup unsalted roasted almond | |
| 1 cup unsalted roasted walnut | |
| 1 cup roasted sunflower seeds | |
| 1 cup pumpkin unsalted seeds | |
| 2 tablespoons chia seeds | |
| 2 tablespoons hemp seeds hearts | |
| ½ teaspoon salt |
Preparation
1
Roast the Nuts
Preheat your oven to 350°F (175°C). Spread the nuts evenly on a baking sheet and roast for about 12 minutes, turning the pan halfway through to ensure even roasting. The nuts should be fragrant and lightly golden—don’t let them burn!
Preheat your oven to 350°F (175°C). Spread the nuts evenly on a baking sheet and roast for about 12 minutes, turning the pan halfway through to ensure even roasting. The nuts should be fragrant and lightly golden—don’t let them burn!
2
Roast the Seeds
Place the seeds on a separate baking sheet, since they roast faster than the nuts. Roast at 350°F for about 8–10 minutes, rotating the pan halfway through. Keep an eye on them—they should be lightly golden and fragrant, not browned or burnt.
Place the seeds on a separate baking sheet, since they roast faster than the nuts. Roast at 350°F for about 8–10 minutes, rotating the pan halfway through. Keep an eye on them—they should be lightly golden and fragrant, not browned or burnt.
3
Blend the Nuts and Seeds
Let the roasted nuts and seeds cool completely to room temperature—this helps them blend smoothly. Place all the nuts and seeds into a food processor and blend for about 10 to 15 minutes, stopping a few times to scrape down the sides with a rubber spatula. At first, the mixture will look crumbly, but keep going—it will turn creamy and spreadable with a little patience.
Let the roasted nuts and seeds cool completely to room temperature—this helps them blend smoothly. Place all the nuts and seeds into a food processor and blend for about 10 to 15 minutes, stopping a few times to scrape down the sides with a rubber spatula. At first, the mixture will look crumbly, but keep going—it will turn creamy and spreadable with a little patience.
4
Add Final Ingredients
Once the nut and seed mixture is smooth and creamy, add the chia seeds, hemp hearts, and salt. Blend for another minute to mix everything evenly. These final add-ins give the butter extra nutrients, texture, and flavor.
Once the nut and seed mixture is smooth and creamy, add the chia seeds, hemp hearts, and salt. Blend for another minute to mix everything evenly. These final add-ins give the butter extra nutrients, texture, and flavor.
5
Store and Enjoy
Transfer your homemade nut and seed butter into a clean glass jar with a lid. Store it at room temperature for up to a week, or in the fridge for longer freshness. Spread, dip, swirl—and enjoy every spoonful!
Transfer your homemade nut and seed butter into a clean glass jar with a lid. Store it at room temperature for up to a week, or in the fridge for longer freshness. Spread, dip, swirl—and enjoy every spoonful!
Recipe Tips & Suggestions
Storage Tips
Store your nut and seed butter in a glass jar with a tight lid.
At room temperature, it will stay fresh for up to 1 week.
For longer shelf life, store it in the refrigerator for up to 1 month.
If it firms up too much in the fridge, let it sit at room temperature for 15–20 minutes before using. You can also give it a quick stir or warm it slightly by placing the jar (lid off) in a bowl of warm water for a few minutes.
Optional tip: If you like a looser, drizzle-style texture, stir in 1–2 teaspoons of neutral oil (like avocado or sunflower oil) until it reaches your desired consistency.