So apparently it’s juicer week here at Amanda Bootes HQ (read: kitchen) as Monday’s post was focussing on these delicious Juice Pulp Crackers and today we are getting all nutty with an incredible nut butter recipe.

While researching what other weird and unique things you can make in a juicer away from the traditional juice, I came across an article that said you can make nut mylk and nut butter in a juicer. (?!) I was super sceptical and almost nervous to try for fear of breaking my juicer but not one to shy away from a tried and tested, and for the sake of the blog – I gave it a go.

You have to soak your nuts for around 8 hours (or overnight) in warm water and a pinch of salt to ensure they are soft enough to blend – and… it did not work, or not very well at all.  It created an almost blitzed nut mixture as if you had placed them in a blender, but it did create an almost thick paste-like consistency inside the juicer that you would not get in anything other than a juicer which removes the ‘liquid’ from the ‘solid’. Slightly disappointed that there was not even the slightest nut drop in my jug but not wanting to be completely defeated I put my chef cap on and decided to create nut cookies using the blitzed nut mixture and combine it with its nut paste as a fat component and they turned out incredible. The paste meant there was no need for an additional fat to combine the wet and dry ingredients. I did, however, add in some coconut oil and agave nectar for some flavour and sweetness but that was just personal preference.

Unsure what the final product was going to taste like, and because I wanted them to have that cookie feel, I added a scoop of KIN Nutrition’s Cookie and Cream protein as a flour substitute and for extra cookie-ness and I am so happy with the final product.

Who thought you could deconstruct a nut and combine them back together in a different way to create a nut cookie that is all kinds of delicious. The wonder and intrigue behind the scientific composition of ingredients and how they work in different states and the structure they take when combined is what I love about cooking and experimenting.

Makes: 20 Cookies
Time to Make 30 minutes.

250g Pre-Soaked and Drained Cashews
150g Pre-Soaked and Drained Almonds
25g Coconut Flour
2 heaped Tbsp of Grape Tree Cacao Powder
2tbsp of Agave Nectar
2tbsp Coconut Oil, Melted
1 Scoop (30g) KIN Nutrition Cookies and Cream Protein Powder  (you can use extra coconut flour or your favourite protein powder instead)
Pinch of Sea Salt

50g of Cacao Nibs and extra for Sprinkling


Add your pre-soaked and drained cashews and almonds into your juicer.

Remove the blitzed nut mixture and place into a bowl.

Mix in your coconut flour, salt, cacao and protein powder and mix to combine.

Mix together your melted oil, agave nectar and nut paste from inside the juicer in a separate bowl until combined.

Mix the wet and dry ingredients together until a dough forms. If it’s too wet add more coconut flour, if its too dry add a splash of water until at the desired consistency.

Using an ice-cream scoop, ball out your cookies onto a grease-proofed tray.

Flatten your cookies down, and bake at 250 for 15 minutes until warm and crisp.

Remove from the oven and place on a cooling rack.

Melt your cacao nibs with a splash of water until warm and runny.

Drizzle your cacao over your cookies and top with extra cacao nibs.

and Enjoy!


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