Peanut butter and jelly got nothing on these fruit infused nut butters. Three different blends that take homemade nut butter to the next level! Black cherry almond butter, strawberry cashew butter, and honey mango peanut butter are all amazing spreads or treats by the spoonful!
Once upon a time I topped fruit with almond butter and my life has never been the same. I don’t care what it is – bananas, grapes, apples, strawberries…I’ll throw nut butter on anything. And it wasn’t until I made these almond butter strawberry zucchini muffins a few months ago that I realized how amaaaazzzzzing and ‘next level’ nut butters are when blended WITH fruit.
Yes you heard that right, like all together – blended, combined, mixed, a big love-fest of flavors.
Nut butter is already highly addicting, but combined with bursts of sweet, juicy fruit?! DEAD. Just give me all the mason jars and send me to my room to sit in a corner and enjoy by the spoonful. That’s really all a woman needs….
And the beautiful thing is that you can experiment with any flavors. I decided to go with black cherry almond butter, honey mango peanut butter, and strawberry cashew butter, but the sky is the limit folks.
So gather your nuts, wash your fruit, grab your food processor, and LET’S DO THIS.
Fruit Infused Nut Butters
Strawberry Cashew Butter
Fruit Infused Nut Butters – Strawberry Cashew Butter
- Yield: 1 cup 1x
Ingredients
- 1 cup raw cashews
- 6 large strawberries
Instructions
- Combine the cashews and strawberries in a food processor
- Blend until thick and creamy
- Store in the refrigerator
Honey Mango Peanut Butter
Fruit Infused Nut Butters – Honey Mango Peanut Butter
- Yield: 1 cup 1x
Ingredients
- 1 cup raw peanuts
- 1 cup diced mango
- 1 tablespoon raw honey
Instructions
- Combine the peanuts, mango, and raw honey in a food processor
- Blend until thick and creamy
- Store in the refrigerator
Black Cherry Almond Butter
Fruit Infused Nut Butters – Black Cherry Almond Butter
- Yield: 1 cup 1x
Ingredients
- 1 cup raw almonds
- 1 cup black cherries, pitted
- *optional: 2 teaspoons pure maple syrup
Instructions
- Combine the pitted black cherries, almonds, and maple syrup (if desired) in a food processor
- Blend until thick and creamy – it will take some for the almonds to break down into a paste. Scrape the sides of the food processor in between processing
- Store in the refrigerator
These look delicious (especially the honey mango PB), but how long do they keep in the fridge given that they have fresh fruit in them?
About a week 🙂
Gurrrrl I had this on my list of posts to make and you beat me but I love you anyway hahaha. They look delish!
Hi Chrissa,
Which butter would you say is your favourite? I’m trying to decide which one to make first and I’m leaning towards the strawberry cashew…??♀️??
Amazing! I used almonds and frozen thawed strawberries because I had to make it NOW and it was fabulous. While the ingredients are Whole 30 compliant I’m guessing for me it wouldn’t be as I could seriously eat the whole container ?
Been looking for inspiration.
Thank you so much .
Yummm! We just made this and my toddler is in heaven! Thank you!