Hey there, snack lover! If you’re looking for a treat that’s just as fun to make as it is to eat, you’ve got to try pecan butter banana kabobs from Ezra Cohen Montreal.

These aren’t your usual fruit skewers; they’re sweet, nutty, and totally customizable. Perfect for a quick snack, a healthy dessert, or even a party appetizer. Trust me, once you try them, you’ll find any excuse to make them.

What Are Pecan Butter Banana Kabobs?

Think banana slices on a stick but way more exciting. Thread ripe banana chunks onto skewers, coat them in creamy pecan butter, and add toppings you love. The result? A snack that’s healthy, satisfying, and tastes like dessert.

Why You’ll Love This Pecan Butter-Inspired Recipe

• No baking needed – Great for hot days or last-minute cravings
• Naturally sweet – Bananas do all the work
• Customizable – Try different toppings every time
• Kid-approved – Little hands can help thread the kabobs
• Quick to make – Ready in under 10 minutes

Why Pecan Butter?

Why not peanut or almond butter? Pecan butter is rich, buttery, and slightly sweet that it almost tastes like natural caramel.

Look for:

• 100% pecans
• Minimal ingredients
• Natural oil separation (totally normal!)

Health perks:

• Heart-healthy fats
• Fiber for digestion
• Magnesium and vitamin E

And bonus: it works on toast, in smoothies, or straight from the jar!

Ingredients (Makes ~12 Kabobs)

• 4 ripe but firm bananas
• ½–1 cup pecan butter
• ¼ cup shredded coconut (optional)
• ¼ cup mini chocolate chips (optional)
• Fresh pineapple or strawberries (optional)
• 12 wooden skewers

Tip: Soak skewers in water for 10 minutes to prevent splintering.

How to Make Pecan Butter Banana Kabobs

1. Slice the bananas into 1-inch chunks.
2. Thread them onto skewers, 4–5 pieces each, leaving a little space.
3. Coat with pecan butter—yes, it’ll be messy, and that’s part of the fun.
4. Add toppings while the butter is still sticky. Coconut, chocolate chips, nuts—anything goes!
5. Serve immediately, or chill 15–30 minutes for a firmer snack.

Fun Variations

• With Chocolate: Mini chocolate chips + a drizzle of dark chocolate
• A Tropical Twist: Pineapple, extra coconut, maybe a sprinkle of lime zest
• With Berries: Strawberries, blueberries, and a touch of honey
• For Extra Crunch: Chopped nuts, granola, or crushed graham crackers

When to Serve

• After-school snacks
• Quick breakfast treats
• Healthy dessert alternatives
• Family cooking activities
• Party appetizers

More Ways to Enjoy Pecan Butter

Leftover pecan butter? Don’t worry, it disappears fast:

• Stir into oatmeal or Greek yogurt
• Pair with apple slices or whole grain crackers
• Blend into smoothies for creaminess
• Spread on toast for an instant upgrade

Did you like this recipe? Tell us!

Snap a photo of your kabob creations, share your favorite topping combos, or leave a comment below. We’d love to see how you make this snack your own!

Looking for more delicious pecan butter recipes from Ezra Cohen Montreal? Visit our recipe gallery to discover even more tasty, easy-to-make treats.

Pecan Butter Banana Kabobs Recipe Card

Prep Time: 10 minutes
Chill Time (optional): 15 minutes
Total Time: 10–25 minutes
Servings: 12 kabobs

Ingredients

• 4 ripe but firm bananas
• ½–1 cup pecan butter
• ¼ cup shredded coconut (optional)
• ¼ cup mini chocolate chips (optional)
• Fresh pineapple or strawberries (optional)
• 12 wooden skewers

Instructions

1. Slice bananas into 1-inch chunks.
2. Thread 4–5 banana chunks onto each skewer.
3. Coat bananas generously with pecan butter.
4. Add toppings while the pecan butter is sticky.
5. Serve immediately, or chill 15–30 minutes for a firmer texture.

Notes

• Spritz bananas with lemon juice to prevent browning.
• Try fun variations: chocolate drizzle, tropical fruit, or crunchy granola.
• Best enjoyed fresh, but can be stored in the fridge for up to 24 hours.

Let’s be real, a great satay sauce can elevate even the simplest meal into something truly special. But have you tried making satay with hazelnut butter? Get ready for a gourmet game-changer.

Today, we’re taking classic satay sauce to new heights with a vegan twist, starring Ezra Cohen Montreal’s Natural Hazelnut Butter. Drawing on years of culinary experimentation, this isn’t your average dipping sauce recipe; it’s a gastronomic revelation worth bookmarking and sharing with fellow food lovers.

Key Recipe Details

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 10 minutes
• Servings: About 1 cup

What Makes Hazelnut Butter Perfect for Satay Sauce?

Hazelnut butter creates a luxuriously smooth satay sauce with subtle natural sweetness that’ll elevate your dipping game. Imagine Nutella’s sophisticated older sibling: dairy-free and without the sugar overload. That’s the magic of hazelnut butter in this sauce. 

Nutritional Benefits of Hazelnut Butter Satay

Hazelnuts provide heart-healthy monounsaturated fats, vitamin E, magnesium, and dietary fiber. Ezra Cohen Montreal’s hazelnut butter preserves these nutritional benefits by using only pure roasted hazelnuts. Combined with fresh ginger, garlic, and lime, this satay sauce nourishes your body as much as it delights your taste buds.

How Is This Vegan Satay Different from Traditional Versions?

This vegan hazelnut satay sauce offers a richer, silkier texture with more complex flavors than traditional peanut-based versions. Traditional satay sauce depends on peanut butter, coconut milk, and often fish sauce for its signature flavor. Our creative vegan version swaps in hazelnut butter, which blends masterfully with the classic satay seasonings of garlic, ginger, lime, and a hint of sweetness.

Classic Satay vs. Hazelnut Butter Version

• Texture: Hazelnut butter offers a richer, silkier mouthfeel compared to the traditional peanut butter base.
• Flavor Profile: The hazelnut version delivers a nuttier, more complex, and well-rounded taste.
• Nutritional Benefits: Packed with healthy fats, dietary fiber, and vitamin E, hazelnut butter adds extra nutritional value.

What Can I Serve with It?

This satay sauce works as a dip, dressing, or drizzle for countless dishes.

• Appetizers & Snacks: Crispy tofu cubes, grilled vegetables, or skewered mushrooms
• Salads & Bowls: Rice noodle salads or grain bowls for an instant flavor boost
• Roasted Vegetables: Toss with oven-roasted veggies or use as Asian slaw dressing
• Pasta Dishes: Blend into noodles for a nutty, savory spin

How to Make Vegan Hazelnut Butter Satay Sauce

This no-cook recipe takes just 10 minutes to whisk together. Yields about 1 cup.

Ingredients

• 1/2 cup Ezra Cohen Montreal Natural Hazelnut Butter
• 1/4 cup soy sauce or tamari
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon pure maple syrup  
• 1 teaspoon toasted sesame oil
• 1 clove garlic, finely minced or grated
• 1/2 teaspoon grated fresh ginger root
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 2-4 tablespoons water, to thin as needed

Instructions

1. Combine base ingredients: In a medium mixing bowl, whisk together all ingredients except water until smooth.
2. Adjust consistency: Gradually whisk in water, 1 tablespoon at a time, until you reach the desired thickness – lusciously thick yet easily pourable.
3. Taste and adjust: Want it sweeter? Add more maple syrup. Crave extra zing? Squeeze in additional lime juice.
4. Serve or store: Use immediately or refrigerate in an airtight container for up to a week. Let the chilled sauce come to room temperature and thin with water before serving.

Frequently Asked Questions

Can I customize this satay sauce recipe?

Yes! Use this recipe as a template for endless variations. Try these creative additions:

• For extra creaminess, add a splash of coconut milk
• Include a pinch of ground turmeric for earthy warmth
• Blend in tahini or other nut butters alongside hazelnut butter to experiment with flavor

How long does homemade satay sauce last?

Properly stored hazelnut satay sauce stays fresh for up to one week in the refrigerator. Store in an airtight container and let it come to room temperature before serving. The sauce will naturally thicken when chilled, so stir in a splash of water to loosen it up. Though in our experience, a batch rarely lasts that long without being happily devoured by hungry fans!

Try It, Share It, and Make It Your Own!

Give this creative recipe a whirl, share it with your culinary-minded friends, and have fun experimenting with flavors and uses. After all, the very best part of cooking is making a dish distinctly your own. Bon appétit, satay lovers!

Looking for more recipes? Find the best in nut butter delicacies here.

Almond butter miso-glazed salmon is a gourmet fusion dish that combines Japanese miso paste with creamy almond butter to create a sweet-savory glaze for salmon fillets. This recipe produces succulent, flaky salmon with a caramelized coating that balances nutty richness with umami depth.

The dish is naturally gluten-free, dairy-free, and paleo-friendly, making it suitable for various dietary preferences while delivering restaurant-quality results at home.

What Makes This Almond Butter Salmon with Miso Glaze Recipe Unique?

This isn’t your typical weeknight salmon. This restaurant-quality almond butter salmon with a miso glaze brings together two culinary worlds in the most delicious way possible. The secret lies in how small-batch almond butter provides the perfect creamy base that helps miso paste cling beautifully to the fish while adding layers of roasted almond flavor.

Why this combination works:

• Natural oils from Basse’s Almond Butter create the perfect glaze consistency
• The nutty sweetness balances miso’s salty intensity
• Both ingredients caramelize beautifully under high heat
• The result is naturally gluten-free, dairy-free, and paleo-friendly

Food and Drink Pairings

Optional Sides

• Coconut jasmine rice for subtle sweetness that enhances the almond notes
• Soba noodle salad with sesame dressing
• Honey-glazed carrots for color and complementary flavors
• Steamed edamame sprinkled with sea salt
• Mixed greens salad with ginger-sesame vinaigrette

Beverage Pairings

• Japanese lager for an authentic touch
• Iced green tea to cleanse the palate

Almond Butter Miso Glazed Salmon Recipe

Ingredients You’ll Need

• 4 wild-caught salmon fillets (6 oz each)
• 3 tablespoons of Bassé’s almond butter (or other brand)
• 2 tablespoons white miso paste
• 2 tablespoons raw honey
• 1 tablespoon rice vinegar
• 2 cloves fresh garlic, minced
• 1 teaspoon fresh ginger, grated
• Sea salt and freshly cracked pepper
• Optional: 1 teaspoon sriracha for added heat

Step-by-Step Instructions

1. Preheat the broiler to high heat. Line a rimmed baking sheet with foil and position the oven rack 4-6 inches from the heat source.
2. In a medium bowl, whisk together almond butter and miso paste until combined. Add honey, rice vinegar, minced garlic, and grated ginger. Whisk until completely smooth and glossy. Season with salt, pepper, and sriracha if using.
3. Pat salmon fillets completely dry with paper towels. Place skin-side down on the prepared baking sheet. Season lightly with salt and pepper.
4. Using a pastry brush or spoon, apply glaze generously to each fillet, creating a thick, even coating. Reserve a small amount of glaze for serving.
5. Broil for 6-8 minutes until the fish flakes easily and the glaze is caramelized. Watch carefully in the final minutes to prevent burning. Internal temperature should reach 145°F.
6. Let salmon rest for 2-3 minutes to allow flavors to settle. Drizzle with reserved glaze if desired.

Pro tip: If almond butter is too thick, warm it slightly in the microwave for 15 seconds before mixing.

Troubleshooting

Glaze too thick? Add rice vinegar, one teaspoon at a time, until you’ve reached desired consistency. 

Worried about overcooking? Use a meat thermometer; 145°F is the target

Glaze browning too quickly? Move the pan to a lower rack and reduce the cooking time

We hope you enjoy this delicious recipe! Browse through Ezra Cohen’s other recipes to discover what all you can do with nut butters. Contact us for any additional questions or comments.

By Ezra Cohen Montreal

Our Cashew butter noodles recipe with coconut curry combines rich cashew butter, creamy coconut milk, and aromatic curry paste to create a satisfying weeknight meal ready in just 20 minutes. Works for vegan, gluten-free, and traditional diets.

Main Ingredients, Explained

The foundation of great cashew butter coconut curry noodles starts with three key components. Ezra Cohen Montreal’s high-quality cashew butter provides richness and protein as the sauce’s signature creamy texture. Full-fat coconut milk adds body and subtle sweetness that complements the curry spices. Finally, curry paste adds the authentic flavor and aromatic complexity that defines the dish.

Premium cashew butter made from dry-roasted cashews and pure sunflower oil blends seamlessly into the sauce without grittiness. The natural oils help create a silky consistency that coats noodles perfectly.

Health Benefits of Cashew Butter in Cooking

Cashew butter contributes significant nutritional value beyond its culinary benefits. It contains heart-healthy monounsaturated fats that support cardiovascular health and help reduce bad cholesterol levels. The protein content ranges from 4-5 grams per serving, making it an excellent plant-based protein source. Essential minerals like magnesium, copper, and zinc support immune function and bone health.

Dietary Adaptations and Variations

This recipe easily accommodates various dietary needs without compromising flavor or texture. For vegan versions, use plant-based proteins like firm tofu, chickpeas, or tempeh instead of animal proteins. Gluten-free adaptations work perfectly with rice noodles, quinoa pasta, or spiralized vegetables as noodle substitutes.

The vegetable selection remains completely flexible. Bell peppers, snap peas, broccoli, carrots, and mushrooms complement the creamy cashew curry sauce quite well.

Converting to Cashew Butter Curry Soup

Transform your noodles into comforting soup by adding 2-3 cups of vegetable or chicken broth to the finished sauce. Simmer for 5 minutes until heated through and adjust consistency with additional broth as needed. The soup variation provides extra warmth and satisfaction on cold days while maintaining all the original flavors.

Storage and Meal Prep Tips

Leftover cashew butter coconut curry noodles can be stored in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when cold, so add a splash of coconut milk or broth when reheating. Prepare the sauce separately for meal prep and store cooked noodles individually to maintain optimal texture.

The sauce base can be refrigerated up to 5 days ahead, making weeknight assembly even faster.

Cashew Butter Coconut Curry Noodles

What You’ll Need:

• 1 package (8 oz) of rice noodles, medium or wide, such as pad Thai-style
• 1 tablespoon oil (olive oil or vegetable oil will work)
• 2 cups mixed vegetables (e.g., bell peppers, carrots, snap peas)
• 1 can (14 oz) coconut milk
• 2–3 tablespoons curry paste (red or yellow, to taste)
• 3 tablespoons of Ezra Cohen Montreal cashew butter (or other brand)
• Optional: cooked protein (e.g., tofu, chicken, shrimp)
• Fresh lime juice, for garnish
• Fresh herbs (e.g., cilantro, Thai basil), for garnish
• Chopped cashews, for garnish

Instructions:

Step 1: Cook noodles according to package directions until al dente, then drain and set aside.

Step 2: Heat 1 tablespoon of oil in a large pan over medium heat and saute the mixed vegetables for 3-4 minutes until tender-crisp.

Step 3: Add coconut milk, curry paste, and cashew butter to the pan. Whisk continuously for 2-3 minutes until smooth and thickened.

Step 4: Add cooked noodles and optional protein to the sauce, tossing for 1-2 minutes until evenly coated and heated through.

Step 5: Remove from heat and garnish with lime juice, fresh herbs, and chopped cashews before serving immediately. Enjoy!