This is a healthier, creamy alternative to store-bought peanut butter. It is a combination of many different types of nuts so you can mix and match according to your tastes and preferences. I personally like to make it with walnuts, almonds, and pistachios. It is also low in sugar. Great for a healthy snack option pre or post workout.

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Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
16
Yield:
2 cups
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts, almonds, and pistachios on a rimmed baking sheet.

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  • Bake nuts in the preheated oven until toasted and fragrant, 10 to 15 minutes.

  • Transfer to a food processor while still hot; process at high speed until broken down and starting to clump together. Turn off processor and scrape down sides with a spatula. Begin processing again until a cream starts to form. Add sucralose, honey, vanilla extract, and salt; blend for 1 minute more.

  • Add cocoa powder gradually, alternating with milk powder, and process for 1 minute more. Let cool completely. Scoop into a jar and refrigerate.

Cook's Notes:

Only use the non-fat dry milk if cocoa powder is used.

For a chunkier spread, just add chopped nuts.

Nutrition Facts

208 calories; protein 7.1g; carbohydrates 9.4g; fat 17.5g; cholesterol 0.3mg; sodium 124.6mg. Full Nutrition
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