This easy, homemade Baklava Butter is a deliciously healthy indulgence. Even better, it takes less than 10 minutes to make & stores well in the refrigerator for up to 1 week. Eat it straight off the spoon, or add it to yogurt or oatmeal, or spread it over whole grain gluten free toast for a nourishing breakfast or snack.
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5 from 3 votes

Baklava Butter

Yes, you read that right: The nutty, honey-sweetened decadence of Greece’s most famous dessert—without all the layers of buttered phyllo dough and heavy syrup. By folding all the ingredients into softened “butter,” you get a spreadable guilty pleasure to enjoy on sprouted-grain toast, stirred into yogurt, or stuffed into dates. After all, it’s okay to treat yourself once in a while. It’s all about balance! This makes quite a bit and should be used within 10 days, so consider sharing some as a gift!
Wild Bonus: Healthy fats plus nut-derived fiber are essential building blocks for balanced gut health.
Prep Time10 mins
Total Time10 mins
Course: Breakfast, Dessert, Snack
Cuisine: Mediterranean
Diet: Dairy Free, Gluten Free, Grain Free, Low FODMAP Option, Vegan Option, Vegetarian
Servings: 12 servings
Calories: 235kcal
Author: Reprinted from WILD MEDITERRANEAN by arrangement with Pam Krauss Books/Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright 2017, Stella Metsovas


  • cups walnuts
  • 1/2 cup roasted almonds
  • 1/3 cups pistachios
  • 1/2 cup almond meal
  • 1/4 cup organic honey
  • 1 tablespoon coconut sugar
  • 1 teaspoon ground cinnamon
  • Pinch of sea salt
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon vanilla extract


  • In a food processor, combine the walnuts, almonds, and pistachios. Pulse until coarsely ground or finely chopped—be careful not to over process. Transfer the mixture to a medium bowl and stir in the almond meal.
  • In a small pot, combine the honey, sugar, cinnamon, and salt with 2 tablespoons of water. Bring to a gentle simmer over low heat, then remove from the heat and add directly to the bowl with the nut mixture. Add the olive oil and vanilla extract and mix well.
  • Transfer the butter to clean glass jar, refrigerate, and use within a week.


  1. LOW FODMAP OPTION: Low FODMAP-Substitute honey w/ maple syrup & omit pistachio nuts, or substitute with your favorite low FODMAP nut.
  2. VEGAN OPTION: Substitute honey with maple syrup.
  3. I made this with macadamia nut oil which is also rich in healthy monounsaturated fats, like olive oil, and it was delicious!


Serving: 1serving | Calories: 235kcal | Carbohydrates: 14g | Protein: 6g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Sodium: 41mg | Potassium: 152mg | Fiber: 3g | Sugar: 9g | Vitamin C: 1% | Calcium: 5% | Iron: 6%