Carob Nut Butter

Carob Nut Butter

Prep time: 30m

Recently, I was at the store to buy our monthly stock of nut butters and jams. As I was going over the ingredients, I kicked myself (mentally) for buying something with so much salt, stabilizers and hydrogenated oils. I put it all back (the nut butter, not the jam – that is a skill I have yet to acquire) and decided to make my own!

A little reading on the how of the process and I decided to make Carob Apricot Nut butter or Carob ‘Nutella’. This nutty, chocolate-y nut butter turned out so much better than any store bought ones I have ever had. I wondered why I didn’t try this earlier. Moreover, it is sugar free and caffeine free, the two things that make me happier when my son devours it.

Almost everyone loves spreads, especially kids. Our family is no different, be it a jam or nut butter or a chutney. As a working mommy, I find it easier to just slap a load of my son’s favourite spread on a chapati or a whole wheat bread and call it a snack. It is filling and nutritious. I gifted a friend with IBS a jar of my homemade carob apricot nut butter, because it is gluten free. He was very happy because he could finally savour something close to nutella!

Carob apricot nut butter goes well with crackers, as a spread on breads or as a dip with apples. You can serve it to your guests and bask in glory when they go wow.

Word to the wise. You may have to make a big batch as it is difficult to stop eating once you start!


  • 1 Cup Sweet Apricot Kernels
  • 1/2 Cup Carob Powder
  • 1/4 Cup Organic Wet-Milled Cold Pressed Coconut Oil
  • 3 Tablespoons Raw Acacia Honey
  • 1/4 Cup Water


  1. Roast the apricots in a pan, on a low flame, for 3-4 minutes, stirring continuously. Roasting the nuts adds flavour to the butter. Also makes them go easy on the blender.

  2. Once they are cool, grind them to a powder. Scrape down the sides. Then keep grinding till they get paste-y. You have to be patient here. The oil takes its own sweet time, so keep calm and keep going.

  3. Scrape down the sides. Then add in the coconut oil, honey and carob powder.

  4. Blend in 20 second bursts, till you get a buttery consistency. Scrape down the sides between two blends.

  5. To get a smooth texture, add 2 tablespoons of water. Blend. Add more water if required. Serve with crackers or sliced green apples.
    Store in a wide mouthed jar and refrigerate.

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