Flash in the Pan: Butterscotch Walco-Nut Butter*

* Or, CocoWal.  Or, WalCoco.  Or, Waco Nut**. Or, There is Really No Way to Combine “Walnut” and “Coconut” in a Cute and Catchy Contraction.

[Sometimes, you just want a dish that’s quick and easy–no fuss.  I’ve decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so simple to make that no recipe is required. Here’s today’s “Flash in the Pan.” (For other FitP recipes, see “Categories” at right).]

[Here slathered on one of Shirley’s Brazilian Un-Cheese Biscuits]

So I’m a little obsessed with nut butters these days.  Ever since I started the anti-candida diet (ACD) back in March, 2009 (I know–*sigh*), I’ve grown more and more to love them.  And I’m not the only one. Last week, I noticed two blogger buddies who also made nut butters: Cheryl mixed up some macadamia maple, while Alta enjoyed vanilla almond-walnut.

Maybe it’sthe fact that when you’re on a low-glycemic diet, healthy fats (such as in nuts) provide an alternative source of energy to the usual glucose from carbs;  or maybe it’s the fact that the taste and many flavors of nut butter are luxuriously rich and sweet, and therefore appealing all on their own; or maybe it’s that nuts naturally contain incredibly good-for-you mono- and polyunsaturates (the paragons of fat, the apotheosis of oils, the quintessence of grease, the cream of–well, cream)–those ideals of all Fatty Acids, the Omegas–to support overall health. Or maybe it’s the fact that they are just an expression of my nutty side.

Whatever the reason, I seem to have cottoned on to nut butters and am never without a jar of homemade nut butter in the fridge. I’ve written about my beloved Walnut-Cacao Nib butter before, as well as my raw Chocolate Almond butter, my Antioxidant-Rich Chocolate Almond butter and referred in passing to the sassy, slightly spiced Almond-Goji butter. But today brings us to a new apex in the knolls of nut butter in my kitchen. 

Along with my nut butter obsession, I also seem to have developed a little lucuma obsession; witness my recent Butterscotch Oatmeal Chocolate Chip Cookies (plus the previous Raw Caramel Cookie Dough Truffles), not to mention the fact that I throw lucuma in every smoothie, shake, cereal, and pretty much anything else I can add it to lately.  So, I decided, what the heck–why not add it to my nut butter as well?

[Freshly made Walconut flows freely!]

I’m sure we all know how divinely delicious–and yet how expensive–coconut butter is.  If you have a VitaMix or any high-powered blender, I’m here to tell you that it is super-simple to make your own. Add soft, naturally Omega-3 rich walnuts to the mix and you get a carrier that blends up so smoothly and so quickly that those little coconut shreds feel obliged to comply and join the party. This is an incredibly fast and easy combination butter that is, quite frankly, irresistible (and which, in my opinion, bears more than a passing resemblance to macadamia butter–but oh so much less costly!).

So, this is what I’ve been slathering on buns, muffins, bread, crackers, apple slices, even collard leaves, lately.  In fact, I’ve been slathering it all over the place (okay, well, not everywhere, silly!). 

Even if you’re not as enamored of nut butters as I am, this spread is a great way to spruce up your breakfast, dessert, or snacks. Or, you could just eat it straight. Next thing you know, you’ll be dreaming up all kinds of nutty combinations, too.

**No relation to David Koresh, obviously.

[Fresh from the refrigerator, nice and firm for spreading.]

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“Mum, what’s the big deal with nut butter? I’d much rather be obsessed with my ball.”

Last Year at this Time: Adzuki Bean Spread  (glute free;ACD  All stages)

Two Years AgoCheese-Filled, Gluten Free Olive and Onion Bread (gluten-free; ACD Stage 2 and beyond)

Four Years Ago: Butterscoch Mousse Pie [proving that the butterscotch theme spans at least four years!] (not gluten-free; ACD maintenance only)

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© Ricki Heller, Diet, Dessert and Dogs

[Disclaimer: this post may contain affiliate links. If you buy using these links, at no cost to you, I will earn a small commission from the sale.]



  1. I think I just might have to buy some lucuma powder (thanks for the Amazon link) just to make this! Looks/sounds fabulous!

    • It’s worth it, Megan! And then you can make the Butterscotch cookies, and the new recipe I’ll be posting in a few days, and. . . 😉

  2. OMG- this sounds so yummy!! I never ate peanut butter, but looove cashew nit butter
    And now that I’m on elim. Diet, I am eating sunflower butter on everything!!
    Can’t wait to try all of these yummies!!!!

  3. Oh, thanks so much for mentioning me!
    I have lucuma powder and I just haven’t found the right purpose for it….until just about now.

    • Yay! Our dogs love PB, too, but I must say that Elsie is far more “food-oriented” than Chaser. . . who just loves to CHASE. 😉

  4. BTW, our dog growing up LOVED peanut butter. More than her ball, even.

  5. that picture of the nut butter in the jar looks amazing – I just want to dive in (with a knife of course) – I don’t have a vita mix so I feel that such butters are beyond my hardware – though my little blender does quite a good job.

    I have noticed you using lucuma more – am curious about how this adds to the butterscotch flavour if at all – I had read a little about it and thought it added a lemon sort of flavour which I don’t equate with butterscotch at all.

    • Johanna, I bet it would work in a smaller batch. What I’d do is make totally liquefied walnut-only butter first, then, once it is already liquid, add the coconut a bit at a time to incorporate. Then add all the other stuff. If you do try it, let me know how it comes out! I may just play with the method myself next time so I can report back here. 🙂 Re: lucuma, the secret is that I bought a huge amount (I think it was a 500 g can or something) and now have to find ways to use it!! 😀 I don’t notice lemon at all (though it is actually from a fruit, so who knows?). It is sweet and, when mixed with other ingredients, I find it brings on a butterscotch or caramel flavor. Maybe just my taste buds!

  6. I’m just getting into making my own nut butters and haven’t tried walnuts yet. I eat walnuts whole all the time, but don’t think I’ve ever tasted walnut butter. We have a wonderful, local market that grinds nut butters and I tend to opt out of making my own, but your combo of walnut and coconut sounds so good, I’ll have to give a version of this a try. Maybe pecan coconut? Your photo is gorgeous and the creamy consistency is beautiful. You’ve inspired me!

    • Walnuts are my favorites to use for nut butter–they blend up incredibly quickly and they taste SO rich because of all the healthy oils. I think pecan coconut would be spectacular, too–must try that next time! Thanks so much! 🙂

  7. I am putting lucuma powder on my grocery list as I type this. Might have to swing by Whole Foods today, in fact. This looks AMAZING. I adore coconut butter. And nut butters. And walnuts. (Thanks for mentioning my vanilla almond walnut butter, by the way – and that stuff is almost gone, if you can believe it!)
    And as for Johanna – I always use my food processor to make nut butters – works fabulously!

    • Yay Alta! I hope you love it as much as I do. I love coconut butter, too, but it’s SO expensive–and I don’t enjoy that it is rock-solid at room temperature. When mixed with the (naturally liquid) walnut butter, it is just the right spreading consistency when cold, and perfectly pourable when warm or room temp–ideal for my purposes! I have used my food processor, too, all the time–but for something like this, made with coconut, and if you want it perfectly silky smooth, you have to use a blender. 🙂

  8. Wenchypoo says

    Here’s a quickie treat I discovered by accident: no-peanut PB.

    Take equal amounts of melted coconut manna and sunbutter, and stir them together. Peanut butter taste without those pesky peanuts!

    • Sounds great–thanks! I’ve used sunbutter before and I know that people say it tastes like PB, but I just didn’t think so. Then again, mine was homemade.

  9. Oh my goodness, Ricki, I am in love!! That nut butter looks absolutely phenomenal and I like to have as much stuff that’s absolutely phenomenal in my life as possible! Seriously. And what a treat to see that you made my rolls/biscuits!! Can’t wait to hear more!! Thanks so much for the mention, dear! 🙂


    • Thanks so much, Shirley! And I’d say I’m all for more phenomenal in life, too. 😉 I thought I had written on your blog about your rolls–must go back and do so if not! 🙂

  10. Sounds DELICIOUS! I <3 lucuma too…and coconut butter; I make a batch every week! (Now why I haven't added lucuma to my coco butter yet, I don't know…that needs to change!).

    Love the fatty acid profile of this, too; omega-3s + medium-chain sat-fats! Good stuff.

    • Thanks so much, Amber. I don’t make mine every week because I eat it up too quickly–too dangerous! I love the fatty acid profile of it, too. I guess it’s my training as a holistic nutritionist asserting itself! 😉

  11. Hmm…do you think pure maple syrup would work in place of the lucuma?

  12. who cares WHAT you call it, just YUM!!!

  13. Why the bloody hell am I still putting Earth Balance margarine on my English muffins for?! I can’t wait to try this out (and some of your other butters too). Seriously, I am thankful for Earth Balance but I kind of cringe every time I use it.

    • I’ve never tried Earth Balance, though I’ve been told it tastes good. I looked at the ingredient list and couldn’t do it. I use coconut oil when I want something “buttery” for muffins, scones, etc. And, of course, nut butters! 🙂

  14. I am a total nut butter lover too Ricki. I am on a cleanse right now and I’d love nothing more than to dip my head into a jar of peanut butter. My mouth is watering looking at your pic because it looks like peanut butter! Ahhhhh! Soon enough. This sounds like a fabulous butter. I need to get some lucuma to try, especially with your rave reviews!

    • Thanks, Maggie! I was a bit slow to get on the lucuma bandwagon, to be honest. I always liked it, but now I lurve it! 😉 Hope the cleanse goes well!

  15. this looks so good! trying not to lick the screen. 🙂 is lucuma considered low glycemic and all stage candida friendly? wasn’t sure since it is derived from a root/tuber.

  16. Oooo just the sound of this walnut and coconut butter is making me salivate!! What a perfect combination.

  17. This sounds wonderful! I’ve never heard of lucuma so I did a little research. It looks like it wouldn’t be suitable for the Specific Carbohydrate Diet which is a shame since this is a natural product. Apparently it contains complex carbohydrates which aren’t allowed on the diet.

    However, since I don’t have to follow the SCD I might try your recipe (if I can get lucuma at a reasonable price in the UK) since it looks awesome!

    • Thanks for clarifying, Vicky. But I am guessing it must be more than just complex carbs, since all vegetables and fruits contain complex carbs, yet many are allowed on that diet. I thought that the SCD didn’t allow polysaccharides or starches, but monosaccharides were okay? That’s why honey is allowed, for instance. But I’m not an SCD expert (nor have I ever been on the diet), so I don’t know for sure! (Any SCD experts out there??). In any case, I hope you can find it as the flavor is really lovely. 🙂

      • It is all about the polysaccharides! I don’t know why I put complex carbs! I will try and find the site which went into the nutritional make-up of lucuma and post it here. It is high in starch which was the reason I went searching in the first place.

        • Yes, that makes total sense. I think all starches are pretty much verboten on the SCD, no?

          • I can’t find the reference I found – it was a scientific paper. However, because of its starch content and until more research is actually published, I will not risk using it for the SCD. I did find one study stating it was very high in insoluble fibre which isn’t always a good thing for some people suffering from IBD. Most fruits and vegetables are “legal” on the diet but starchy vegetables are excluded so perhaps lucuma might fit into this category ..or maybe not! Thank you for posting the recipe, it’s a very interesting fruit!

  18. This would be perfect to slather on, um, on, um, ANYTHING!!!! What a great combination. I cannot wait to try it. I have the coconut manna and the walnuts, but need to get some lucama. I’ve been thinking about it and now have a good reason to follow my instincts and buy it. Great post Ricki!!!

    • Glad you like it! I’ve never heard of coconut manna–is that a product, or just your own description? (lol!) I just used regular shredded coconut, but you could easily use prepared coconut butter as well (about 2/3 to 3/4 cup, I am guessing). And go for the lucuma!! 😀

  19. Yes please…I will have this on my gluten-free bread right now! I happen to have all of the ingredients on hand and am so excited to make this healthy spread soon.

    • And I’m excited to hear what you think of it! I have to stop making it for a while now. . . it’s just too irresistible to me. 😉

  20. i need some lucuma powder.. u have been busy creating soo many caramely butterscotchy amazingness! love that color! my pom is going to leave the ball and come to lick that butter.. he is a very very food motivated, 3 lbs overweight, can sniff food from far far away, fat dog!( thats a lot of weight coz he needs to be like 8.5-9 lbs and he is almost 12)

    • Richa, thank you! That’s too funny about your dog. 🙂 And I agree–you need lucuma! I really enjoy it in so many desserts, smoothies and nut butters these days.

  21. I have know idea what lucuma powder is, but if it makes anything taste even remotely like butterscotch it won’t be long before I’m all over it. I too have a thing for nut butters, when they discontinued the organic peanut butter at Costco I almost cried. I haven’t experimented with making nut butter mixes but the more you post the more eager I am to try them!

    • I find it really is reminiscent of butterscotch, yes! And they are incredibly easy to make, Maggie. I make all but this one and hazelnut in my food processor (I find the “nutella” needs to be super smooth, and the coconut doesn’t convert to butter w/o the blender). But almonds, walnuts, pecans, sunflower or pumpkin seeds all blend up perfectly in a processor–it just takes a little patience, but the results are well worth it! 🙂

  22. Wonderful! I blogged a walnut coconut butter ages back but mine didn’t come anywhere close to drippy in consistency. I was using my old housemate’s very old and half-working food processor and ended up with a nut butter that just forced me to eat it with a spoon… 😉 I need to try lucuma eventually!

    • I have no doubt it would be delicious however it’s made–crunchy, smooth, whatever! But yes, you really should try lucuma. 🙂

  23. I’ve made a few nut butters and really love them – I always say I want to experiment with more and I know I’m going to have the time for the real soon! Every time you post about lucuma, I’m intrigued… sounds like I really need to add it to my repertoire.

  24. this looks absolutely heavenly!! a must-try, for sure 🙂

  25. Waw! What a divine home-made creation! The endresult says it all: eat me right now!

  26. T. Coggins says

    Hi, I understand the reason for using almonds because of their high oil content that in turn helps with the breakdown and combining of the coconut. I was wondering if you have tried this butter with other nuts/seeds or if you could possibly recommend something other then walnuts? Love them, but have an oral allergy to them as do two of my children.

    • Of course you could always try another nut, or even sunflower/pumpkin seeds if that’s what you can eat. . . but you should expect the color, taste and texture of the butter to change as well. I haven’t tried this with other nuts yet, either–if you do, let us know how it turns out!

  27. If I were to use sugar instead of the stevia drops, how much should I use?

  28. OMG just made this and it’s absolutely AMAZING! I used coconut manna instead of shredded coconut and maple syrup instead of stevia and it’s super delicious! Thanks for the recipe!

  29. Hi there,

    Can mesquite powder be used instead of lucuma to make it SCD?


    • Hi Alice,
      Yes, you could certainly use mesquite instead, but just note that the flavor will be mesquite-y! If you can have carob, that’s good, too (though I don’t think legumes are allowed, right?).

  30. First of all this looks Absolutely heavenly. In fact I have already gone and ordered a pouch of lucuma off eBay just for this! But do you have any recommendations as to how I could substitute the shredded coconut? Personally I love coconut but I’m making this for someone who isn’t a fan. Maybe more nuts? I’m not sure, any help greatly appreciated!!!

    • Thanks, Lucy! The shredded coconut is actually pulverized to become coconut butter, which is like nut butter but rock solid at room temperature. So, you could sub 1 cup (240 ml) of any other nut butter, or 2 cups (480 ml) of whole nuts (I’d favor cashews/cashew butter myself), but just know that it won’t be firm even when refrigerated. Of course, the flavor will be different, too, but cashews are fairly neutral, so should still taste good! 🙂

  31. This is SO GOOD. It reminds me of a butter cookie, warm and caramelized. Thank you for another stellar recipe!


  1. […] slight caramel or butterscotch flavor to your dessert. Two of my favorite recipes using lucuma are Walco-Nut Butter and Raw Caramel Cupcakes with Banana […]

  2. […] tried a recipe for Butterscotch Walnut Coconut Butter today from Diet, Dessert and Dogs.  While telling my husband about it, he commented, “Wow, […]

  3. […] Lucuma-Walnut-Coconut Butter looks like another fabulous speedy recipe. I bet it would be delicious as a dip for crunchy apple […]

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