Coconut Pecan Butter

In partnership with local food blogger Tom's Kitchen Online, we bring you this energy bosting coconut pecan butter. Use this recipe as a guide for many other nut butters. Buchanans stock a wide variety including walnuts, almonds and hazelnuts.

  • Easy
  • Serves 1 jar
  • 20 mins


  • 2 x 100g packets Buchanans Pecans
  • 2 tablespoon coconut oil - melted
  • 1 tablespoon agave syrup
  • 2 tablespoon Buchanans dessicated coconut
  • 1 teaspoon vanilla extract (optional)
  • 1 teaspoon ground cinnamon (optional)


  1. Preheat oven 180C / 350 F / Gas 4.
  2. Spread Buchanans pecans and dessicated coconut out evenly on a baking sheet.
  3. Sprinkle cinnamon on top (optional).
  4. Toast pecans and dessicated coconut in oven for 5 mins.
  5. Transfer toasted pecans and dessicated coconut to food processor.
  6. Process on a medium speed until resembling fine bread crumbs.
  7. Add coconut oil, syrup and vanilla extract (optional).
  8. Continue to process until smooth, scraping down the sides regularly.
  9. Transfer to clean Jar and store in the fridge for up to 1 month.