Add the coconut to the blender (I’m using the Vitamix 5200 Standard in white). Start on a low setting and move up to a medium setting the blender can handle. After a few minutes, the coconut flakes should turn into a grainy pulp, but keep going (scraping the sides down as needed) until it turns into a smooth-looking consistency (there will still be small grains in the butter, but pretty smooth overall). Pour the butter into a jar for storage.

You don’t need to refrigerate it, but you can if you want it to be a harder consistency. If it’s too hard to spread, you can microwave it for a few seconds to warm it up.

Add the peanuts and oil to the blender and start to blend on low speed. Gradually increase the speed as high as your blender can handle while still mixing all the ingredients together. Blend until the peanuts are smooth, adding more oil if needed, and then add in the sugar and cocoa powder and blend until combined.

Add to a storage jar and refrigerate if you think it will take you more than a month or two to finish it (otherwise you don’t really need to).

Add the nuts and oil to the blender and start to blend on low speed. Gradually increase the speed as high as your blender can handle while still mixing all the ingredients together. Blend until the macadamia nuts are smooth, and then add in the sugar and cinnamon and blend until combined.

Add to a storage jar and refrigerate if you think it will take you more than a month or two to finish it (otherwise you don’t really need to).

Add honey instead of sugar (or bakers sugar) if you don’t like the grains of the sugar. I personally like the slightly grainy texture of the sugar. And remember, you do not have to sweeten these butters if you are avoiding sugar altogether.