Almond and Brazil Nut Butter

Nuts closeup

You all might have heard of all the amazing benefits of almond and brazil nuts, but if you ever take a look at the ingredients on the back of some store bought nut butters, you'll see that most of them have added vegetable oils and even sugar in many, many cases. 

I have always loved brazil nuts, but I never really thought of blitzing them into a nut butter until recently. I tried to make a brazil only nut butter, but it was missing something and the texture wasn't the best, it felt a bit like sand in my mouth, so I decided to experiment by adding other nuts. 

Brazil nuts are very high in mono-unsaturated fats, vitamin E and selenium. Selenium is said to be toxic when consumed in large quantities, but in small doses it can greatly benefit your body, so I'm a huge fan, especially because it can positively affect the thyroid, and we all know, that's the gland that looks after your metabolism and other important functions.

Check it out, let me know what you think in the comments below and if you have any suggestions or something you added to the recipe that turned up the volume, let me know, I want to try it all! 😊 


  • Almond nuts (unsalted, raw): 200g
  • Brazil nuts (unsalted, raw): 200g
  • Salt (optional)
  • MCT oil (optional)

Nutritional information:

Nutritional data (per 100g)
Total Carbs 16.6 grams
Fiber 10 grams
Net Carbs 6.6 grams
Protein 17.7 grams
Fat 66 grams
Calories 684 kcal


  1. If you want a smoky flavour and a quicker preparation, you can place the nuts in the oven and heat them up a bit or roast them, but I skipped this step.
  2. Place both nuts in a food processor or a blender, preferably one with a tamper.
  3. Blend your nuts on high speed until you can see the oils releasing. In my Ninja Duo blender, it took about 10 min of blending, with scraping the sides in-between blends, because it doesn't have a tamper option. 
  4. Once the oils are starting to release, you can add the salt to taste, I added about a teaspoon of pink Himalayan salt for added trace minerals. 
  5. Blend for another minute.
  6. Add MCT oil, if you want an added smoothness to the butter. I noticed that by doing so, your butter will get extra creamy, plus, a little MCT oil never hurt anyone. 😉
  7. Scrape the bowl into an airtight container and store in a cool, dark and dry place.
  8. Enjoy! 😊