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Butter with Nutfruits

A rich, flavorful butter 🧈 blended with creamy cheese 🧀, crunchy nuts, and naturally sweet dried fruits 🍇🍓. Each bite is perfectly balanced — smooth 😌, nutty, and slightly fruity. This combination makes an irresistible spread 🤤 that transforms any simple toast 🍞 or bread 🥖 into a delicious, satisfying treat ✨

Created by:
20 mins
Easy
20 SERVERS

Nutrition per serving

Energy

140 kcal

Fat

13.7 g

Saturates

8.5 g

Carbs

2.3 g

Sugars

2 g

Fiber

0.2 g

Protein

2.6 g

Salt

25 mg

Nutrition per serving

Energy

140 kcal

Fat

13.7 g

Saturates

8.5 g

Carbs

2.3 g

Sugars

2 g

Fiber

0.2 g

Protein

2.6 g

Salt

25 mg
0%

PREP TIME

10 mins

0%

COOK TIME

10 mins

0%

TOTAL TIME

20 mins

Ingredients

Method

    1. Finely chop the raisins and prunes. Roast the cashews and walnuts at 160°C for about 10 minutes until fragrant, then chop coarsely.

    2. In a large bowl, beat the butter with sea salt until smooth and creamy.

    3. Add the cream cheese in two additions, mixing well after each until the texture is light and uniform.

    4. Fold in the chopped dried fruits and nuts, mixing gently to distribute them evenly throughout the butter.

    5. Transfer the mixture to a rectangular mold lined with parchment paper, smooth the surface, and refrigerate for at least 7 hours or until firm.

    6. Slice or spread directly on toast, bread, or crackers.

Tips

Remove from the fridge 5–10 minutes before serving — this brings out its smooth texture and enhances the natural aroma of the nuts and dried fruits.

Ingredients

Method

    1. Finely chop the raisins and prunes. Roast the cashews and walnuts at 160°C for about 10 minutes until fragrant, then chop coarsely.

    2. In a large bowl, beat the butter with sea salt until smooth and creamy.

    3. Add the cream cheese in two additions, mixing well after each until the texture is light and uniform.

    4. Fold in the chopped dried fruits and nuts, mixing gently to distribute them evenly throughout the butter.

    5. Transfer the mixture to a rectangular mold lined with parchment paper, smooth the surface, and refrigerate for at least 7 hours or until firm.

    6. Slice or spread directly on toast, bread, or crackers.

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