Homemade Watermelon Seed Butter
Move over, traditional nut butters! This homemade watermelon seed butter is a creamy, nutty, and high-protein spread perfect for those seeking a delicious and allergen-friendly alternative for toast, fruit, or smoothies.
For 12 servings
Preheat your oven to 350°F (175°C). Spread the raw watermelon seed kernels in a single, even layer on a large baking sheet.
Roast the seeds for 10-12 minutes, stirring gently halfway through, until they are lightly golden brown and emit a fragrant, nutty aroma. Be careful not to burn them, as this can make the butter bitter.
Remove the baking sheet from the oven and allow the roasted seeds to cool completely to room temperature, which typically takes about 15-20 minutes. Cooling is crucial for achieving a smooth texture.
Transfer the cooled seeds to a high-speed blender or a powerful food processor. Begin processing on high, stopping every 1-2 minutes to scrape down the sides of the container with a spatula.
The seeds will go through several stages: first a coarse powder, then a thick, clumpy paste, and finally, as their natural oils are released, a smooth, creamy butter. This process can take anywhere from 8 to 15 minutes, depending on your appliance.
Once the butter is mostly smooth, add the fine sea salt and blend for another 30 seconds to fully incorporate. Taste and adjust salt if desired.
If the butter appears too thick or isn't reaching your desired creamy consistency, add 1 tablespoon of neutral oil and blend again. Add a second tablespoon if needed for a looser, more spreadable texture.
Transfer the finished watermelon seed butter to a clean, airtight jar or container.
Store the homemade watermelon seed butter in the refrigerator for up to 2-3 weeks. The consistency will firm up slightly when chilled.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Patience is Key: Don't rush the blending process. It takes time for the seeds to release their oils and achieve a smooth consistency. Keep scraping down the sides.
- 2High-Powered Blender Recommended: A high-speed blender or a powerful food processor is essential for the creamiest results and to prevent your appliance from overheating.
- 3Cool Completely: Ensure the roasted seeds are completely cool before blending. Warm seeds can lead to a grainy texture and potentially overheat your machine.
- 4Adjust Consistency: If your butter is too thick, add a tablespoon of neutral oil at a time until you reach your desired spreadable consistency.
Adapt it for your goals.
Sweet & Spiced
Add 1-2 tablespoons of maple syrup or honey and 1/2 teaspoon of ground cinnamon or cardamom during the final blending stage for a sweeter, aromatic spread.
Chocolate SwirlChocolate Swirl
Melt 2 tablespoons of dark chocolate chips and swirl them into the finished butter for a decadent, dessert-like treat. Chill to set slightly.
Savory HerbSavory Herb
For a savory spread, omit any sweeteners and add 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, and a pinch of dried herbs like oregano or thyme during the final blend.
Why this is on our healthy list.
Rich in Plant-Based Protein
Watermelon seeds are an excellent source of plant-based protein, crucial for muscle repair, growth, and keeping you feeling full and satisfied.
Mineral Powerhouse
They are packed with essential minerals like magnesium, iron, and zinc, which support bone health, energy production, immune function, and overall well-being.
Heart-Healthy Fats
Contains beneficial monounsaturated and polyunsaturated fats, which are known to support cardiovascular health and can help reduce levels of 'bad' LDL cholesterol.
Frequently asked questions
When stored in an airtight container in the refrigerator, homemade watermelon seed butter typically lasts for 2-3 weeks. You might notice some oil separation over time, which is natural; simply stir it back in.
