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Cinnamon Roll Nut Butter

  • Prep Time: 15 minutes
  • Total Time: 4 hours 15 minutes
  • Yield: ~3 cups



For the chunks:

  • 1/3 cup raisins, chopped
  • 1/3 cups chopped raw walnuts
  • 1/4 cup pure maple syrup
  • 1 tsp ground Ceylon cinnamon
  • 1/4 tsp Himalayan salt

For the nut butter base:

For the swirl:


  1. In a medium bowl, combine all the ingredients for the chunks. Let sit on the counter for at least 4 hours or up to a full day, until the raisins and nuts have absorbed pretty much all of the syrup.
  2. Make the nut butter base: Place the cashews, macadamia nuts, coconut butter, chopped vanilla bean, cinnamon, and salt in the bowl of a food processor and process on high speed for 8 to 10 minutes, until smooth and creamy, scraping the sides of the bowl as necessary.
  3. Transfer the nut butter to a mixing bowl and place in the refrigerator to set for about 2 hours, until it resembles soft cookie dough. You might want to give the butter a stir from time to time to help it set evenly.
  4. Meanwhile, make the swirl: Place the date paste, ghee, maple syrup, and cinnamon in the bowl of the food processor (no need to wash it) and process until smooth. Set aside.
  5. Once the base butter has reached the desired consistency, gently mix in the raisin and nut chunks with a rubber spatula.
  6. Drop spoonfuls of the swirl mixture over the top of the nut butter and barely mix it in with your rubber spatula, creating little swirls as you go.
  7. Transfer the nut butter to one or two airtight glass containers and store in a cool, dark, dry place. It will keep in the pantry for up to 2 weeks or in the refrigerator for up to a few months.