• Nuts
  • Cannabis-infused oil
  • Flavorings (optional)


Put your nuts in the food processor (stop snickering). Process for about 20 minutes, scraping down the sides periodically to ensure even blending. To make this process easier, grind as many nuts as the processor will take and/or roast the nuts beforehand. Roasted nuts can be bought from the store or you can spread the nuts on a cookie sheet and bake at 350 °F for around 10 minutes, being sure to stir them around once or twice to avoid burning. If you want to keep this recipe raw, use raw nuts and skip the roasting. Raw nuts will take longer to process and will result in butter with shorter shelf life.

For nutella you will want to use hazelnuts, which you may want to peel before processing (or purchase peeled). Hazelnut skins are generally removed before cooking because of their bitterness and roughness, but the skin may have beneficial health effects, so it’s really your preference. Skinning can be tedious if you want to keep the hazelnuts raw, but if you don’t mind heating the nuts, it can be done rather simply by boiling the hazelnuts with baking soda.

Stir in cannabis-infused oil (coconut or any nut oils are great mediums), assuring 1 dose of oil is mixed with 1 serving (usually 2 TBS) of nut butter.

Fold in any additional flavors, avoiding any liquid additions as they will reduce shelf life. Great options are cinnamon, cocoa powder, or vanilla bean (either powder or paste, not liquid extract). Play around! For Nutella, you’ll want to add cocoa powder and vanilla bean to your hazelnut butter. Many recipes call for added sugar, but 1 cup of hazelnuts does already pack 5 grams of sugar — it’s up to you!

And there you have it, folks. I raise my glass to all veggie lovers, I raise it even higher to all who aspire to love veggies, and I wish you a life full of rainbows, smiles, and nut butter bliss.