Easy Apricot Nut Butter Recipe
This quick, creamy apricot and nut butter spread transforms basic toast into a tangy, nutty breakfast flex. Made with real ingredients in five minutes or less, it’s the gourmet hack your morning needs.
Ingredients
- 1 cup dried apricots unsulphured for best flavor
- 1 cup nut butter almond, cashew, or peanut
- 1 tablespoon honey or maple syrup optional, for added sweetness
- 1 teaspoon vanilla extract
- 1 pinch salt enhances flavor
- 1–2 tablespoons water or nut milk as needed for consistency
Instructions
- Soak the dried apricots in hot water for 5 minutes, then drain well.
- Add apricots to a food processor and blend into a thick paste, scraping down the sides as needed.
- Add nut butter, honey or maple syrup (if using), vanilla extract, and salt. Process until smooth.
- Add water or nut milk 1 tablespoon at a time to adjust the spread to your preferred consistency.
- Taste and tweak. Add more honey for sweetness or lemon juice for tang. Spread on toast or store for later.
Notes
Store in an airtight container in the fridge for up to 2 weeks. If it thickens over time, stir in a splash of nut milk before using. Swap apricots for dates or figs, use sunflower seed butter for nut-free options, and skip honey for a vegan version. Great on toast, oatmeal, or by the spoon.
Nutrition
Calories: 160kcalCarbohydrates: 14gProtein: 4gFat: 10gSaturated Fat: 1gSodium: 60mgPotassium: 220mgFiber: 2gSugar: 10gVitamin A: 310IUCalcium: 30mgIron: 1mg
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