Food & Drink Magazine

Oatmeal Cookie Dough Nut Butter

By Mariealicerayner @MarieRynr

 photo SAM_3832_zps809aa0e8.jpg
My sister is always creating something interestingly tasty.  She is really into healthy eating and tries to encourage me the same.  She likes raw food and makes all kinds of raw food goodies, and she ferments her own sauerkraut, and makes her own beef jerky, etc.
  photo SAM_3824_zps756f5509.jpg
A few days ago she shared this recipe she found for a tasty raw nut butter and I was so intrigued by both the pictures of it and the list of ingredients that I just had to make some for myself.   I mean . . . with a name like Oatmeal Cookie Dough Nut Butter . . . how could I resist??
 photo SAM_3825_zps2bc2f058.jpg
It's made from all natural and raw ingredients . . . dried organic raisins and dates, raw cashews (yum) and macadamia nuts (double yum!) . . .  raw honey (I couldn't get this so I used organic liquid honey), raw organic coconut and coconut oil, with a few other additions like cinnamon, nutmeg, vanilla and some pink himalayan salt.  I already had everything in my cupboard.  She'd talked me into getting coconut oil and the salt a while back.  I was glad for another reason to use it.
 photo SAM_3827_zpsecfc6c4d.jpg
The recipe is adapted from a blog called The Healthy Foodie.   It is a goldmine of healthy recipes.   If I hadn't already been intrigued by the name of the butter . . .  the picture of it alone would have convinced me that it was something I had to try.   You will need a food processor for this.  I used my mini food processor and cut all of the ingredients in half and it turned out beautifully.  Next time I will make the full recipe and use my full sized processor.
 photo SAM_3828_zps45df9355.jpg
I do confess I could not resist tasting it right after I made it and it tasted wonderful even then, but 24 hours later it is magically delicious!  Nice and thick and perfect for enjoying on crackers, or toast . . . or by the spoonful.   (SO I'm a glutton.  I freely admit it!)  I do hope that you will give it a go.  It has flavours not unreminiscent of a delicious caramel spread we used to be able to get when I was a girl.  It is going to be a regular thing around this house! 
 photo SAM_3826_zps6cb2ca11.jpg
*Oatmeal Cookie Dough Nut Butter*
Makes 2 cupsPrintable Recipe  
Adapted from a recipe found on  It's moreishly delicious and very healthy too!! 
75g of sultana raisins (1/2 cup)75g of pitted dates60g of walnuts (1/2 cup)150g of unsweetened shredded coconut (1 cups)(I used hungry jacks organic dessicated unsweetened coconut)120g of raw macadamia nuts (1 cup)60g of raw cashew pieces (1/2 cup)110g of coconut oil (1/2 cup)118ml of liquid honey, unpasteurized if possible (1/2 cup)1 TBS pure vanilla extract1/3 tsp himalayan salt (can use sea salt)1/2 tsp ground cinnamon1/4 tsp freshly grated nutmeg  
 photo SAM_3830_zps415e0704.jpg   
Put the raisins, dates and walnuts in the bowl of your food processor.  Pulse a few times until the mixture resembles very coarse pebbly sand.  Scrape out and set aside.  Measure the coconut, macadamia nuts, cashew pieces and coconut oil to the food processor.   Process until you have a very smooth and creamy mixture.  This will take approximately 8 to 10 minutes.  Scrape down the sides occasionally Add the honey, vanilla, salt, cinnamon and nutmeg. Process for a further minute until well combined.  Return the fruit mixture to the food processor and pulse once or twice just to combine.  Scrape the mixture into a clean and sterile jar with a lid.  Cover tightly and allow to rest for 24 hours prior to using.   This will give it time to firm up and for the flavours to meld together.  This is fabulous!

Back to Featured Articles on Logo Paperblog