Brazil Nut Butter
Prep time
Cook time
Total time
This nut butter can be generously spread on crackers, toast or used as a dip with chopped up vegetables (I used radishes here as they also support estrogen detoxification) or fruit (I had apples on hand today). I recommend soaking the nuts to improve their digestibility. If you tolerate nuts and have no time to soak and dry them, skip the initial steps and go to the blending instructions. Allow yourself to be creative and play with other nuts and seeds (sunflower and pumpkin seed butter is wonderful too) as well as spices like cardamom, cloves or lavender.
Serves: 25 servings (tablespoons)
  • 2 cups organic Brazil nuts
  • ¾ cup avocado oil
  • ½ cup coconut butter
  • ½ cup golden flax seed
  • ⅓ cup maca root powder
  • 1 tablespoon camu camu (available on Amazon)
  • 1 tablespoon ground cinnamon
  • 1 tablespoon vanilla essence or powder
  • ¼ teaspoon sea salt
How To Make
  1. Place the nuts in a large bowl, cover with filtered water and let them soak overnight, or 12 hours.
  2. Preheat the oven to 200F, spread the nuts on a baking tray and slow-roast for about an hour or until they become slightly brown.
  3. Cool off the nuts and place in a high-speed blender or food processor (I use a Vitamix). Add all the remaining ingredients and blend on high for 3 to 4 minutes.
  4. Transfer to an air-tight container and keep in the fridge for no longer than 2 weeks. You can also freeze the butter.
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