Crunchy Omega Walnut, Tahini and Cacao Spread

Crunchy Roast Walnut, Tahini and Cacao Spread. Image Harriet Harcourt

Crunchy Roast Walnut, Tahini and Cacao Spread. Image Harriet Harcourt

Warning.. Don’t make this recipe if you have an addictive personality!

After receiving a large bag of Omega Walnuts, grown in beautiful Manjimup 300ks South of Perth, I knew some would be destined for nut butter. It’s so simple to make, so delicious and so expensive to buy you’d be mad not to have a good recipe for a home made version us your sleeve.

Our local walnuts are a world apart from the imported walnuts most of us have grown up on. They are sweet, creamy and best of all still bursting with nutrition. If you want all the health and wellness info on Omega Walnuts follow this link to their fact sheet.

I’d love you to have a go at this nut butter and let me know what you think. Play around a bit. You could add other nuts, spices, and oils to pimp the flavor and the nutritional value of your butter. Try omitting the cacao and adding cinnamon and flaxseed.

Use this glorious walnut butter……

  • on toasted sourdough

  • on your morning porridge

  • as a dip with sliced apple or with rice crackers

  • bake into muffins, cinnamon scrolls or use as your fat when baking vegan treats

  • Roll into a wrap with squished banana

  • spread over spelt pikelets or mix it in to the batter.

  • add to your morning banana smoothie with vanilla, milk of choice and chia seeds

  • Try these gf and vegan cookies replacing the peanut butter with walnut butter

To be honest I’ve been eating mine off the spoon direct from the bowl and I may even have double dipped. No judgement please… it will be you soon!

image Harriet Harcourt

image Harriet Harcourt


Makes about 4 cups

Preparation time and cooking - 20 minutes


4 cups Omega Walnuts

1 tsp sea salt

2 tbsp unhulled tahini

⅛ cup raw cacao

¼ cup brown sugar (optional)


Preheat oven to 180C

Place walnuts on a lined baking tray and bake for 8-10 minutes until crisp and lightly browned

Once the walnuts are toasted, place 1 cup into a food processor and pulse until the walnuts are large crumbs. Set aside.

Place all remaining ingredients into the food processor and run the machine, scraping down the sides every now and then, until the mix becomes smooth. This could take a while. (5-10 minutes)

Add the walnut crumbs and pulse in a couple of quick bursts until the crunchy walnuts are mixed through.

Place in an airtight container in the fridge.

This will keep for months in the refrigerator. As if it will actually be around that long.