Chai spice nut butter

Chai spice nut butter

Total: 10 min. | Active: 10 min.
vegan, lactose-free, gluten-free
Nutritional value / 100 g: 591 kcal
, Fat: 50 g
, Carbohydrate: 15 g
, Protein: 17 g

I use nut butter as a topping on my breakfast most days. Whether you have porridge, a smoothie bowl, muesli or a slice of fresh bread, you can't go wrong with a spoonful of nut butter. It is also a wonderful source of healthy fats and therefore a great addition to your breakfast. Of course you can also buy nut butter from the supermarket, but sometimes I like to create my own special blend and jazz it up with spices. That's how I came up with this chai spice nut butter. It also makes a great homemade gift.


250 g


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

75 g almonds, toasted
75 g cashew nuts, toasted
75 g walnut kernels, toasted
1 tbsp date syrup
½ tsp cinnamon
½ tsp ginger
2 pinches ground cardamom
2 pinches nutmeg
2 pinches allspice
1 pinch bourbon vanilla powder
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One airtight jar, approx. 250 ml

How it's done

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Place the nuts in a food processor while still warm. Blitz until the mixture is slightly runny. Add the syrup and spices, continue to blitz briefly. Transfer the spice butter to the jar.

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