18 Delicious Brazil Nut Recipes for Healthy Snacking

Hey there, snack lovers! If you’re on the hunt for something both nutritious and delicious, you’re in for a treat. Brazil nuts, with their rich, buttery flavor, are not just for munching straight out of the bag. We’ve rounded up 18 scrumptious ways to turn these powerhouse nuts into healthy snacks that’ll keep you coming back for more. Ready to get crunching? Let’s dive into these tasty ideas!

Brazil Nut and Dark Chocolate Energy Balls

Haven’t we all been there? Needing a quick energy boost but wanting something healthier than store-bought snacks. These Brazil Nut and Dark Chocolate Energy Balls are your answer.

Ingredients

– 1 cup Brazil nuts (raw, unsalted)
– 1/2 cup dark chocolate chips (70% cacao or higher for best results)
– 1/4 cup honey (adjust to taste)
– 1/4 cup unsweetened shredded coconut (plus extra for rolling)
– 1 tsp vanilla extract (pure for best flavor)
– 1/2 tsp sea salt (fine grain)

Instructions

1. Preheat your oven to 350°F. Spread Brazil nuts on a baking sheet. Toast for 8-10 minutes until fragrant. Let cool slightly.
2. In a food processor, pulse the toasted Brazil nuts until finely ground but not pasty. Tip: Stop and scrape the sides to ensure even grinding.
3. Add dark chocolate chips to the processor. Pulse until the chocolate is broken into small pieces.
4. Pour in honey, shredded coconut, vanilla extract, and sea salt. Process until the mixture starts to clump together. Tip: If too dry, add a teaspoon of water.
5. Scoop out tablespoon-sized portions. Roll into balls with your hands. Tip: Wet your hands slightly to prevent sticking.
6. Roll each ball in extra shredded coconut for coating. Place on a tray lined with parchment paper.
7. Refrigerate for at least 30 minutes to firm up.

Zesty and rich, these energy balls offer a crunchy texture from the nuts and a deep chocolate flavor. Serve them chilled for a refreshing treat or pack them for a hiking snack.

Roasted Brazil Nuts with Sea Salt

Munching on something crunchy and savory? Roasted Brazil nuts with sea salt are your go-to snack. They’re simple, satisfying, and packed with flavor.

Ingredients

– 2 cups raw Brazil nuts (unsalted for best control over seasoning)
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp sea salt (adjust to taste)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure even roasting.
2. In a bowl, toss the Brazil nuts with olive oil until evenly coated. Tip: Use your hands for better coverage.
3. Spread the nuts in a single layer on a baking sheet. Tip: Avoid overcrowding to ensure each nut roasts perfectly.
4. Roast in the preheated oven for 10-12 minutes, stirring halfway through. Tip: Watch closely after 10 minutes to prevent burning.
5. Remove from the oven and immediately sprinkle with sea salt while still warm. Tip: The warmth helps the salt adhere better.
6. Let cool completely before serving to crisp up.

Hearty and rich, these roasted Brazil nuts offer a buttery texture with a salty kick. Perfect for snacking straight or adding a crunch to salads.

Brazil Nut Butter

Looking for a nutty twist to your pantry staples? Brazil nut butter is creamy, rich, and packed with nutrients. Perfect for spreads or baking.

Ingredients

• 2 cups Brazil nuts (raw, unsalted)
• 1 tbsp coconut oil (melted, or any neutral oil)
• 1/4 tsp salt (adjust to taste)

Instructions

1. Preheat oven to 350°F. Spread Brazil nuts on a baking sheet in a single layer.
2. Roast for 10-12 minutes until fragrant and lightly golden. Stir halfway for even roasting.
3. Let nuts cool for 5 minutes. This prevents the butter from becoming too oily.
4. Transfer nuts to a food processor. Blend on high for 1 minute until finely ground.
5. Scrape down sides with a spatula. Continue blending in 1-minute intervals.
6. After 3 minutes, add coconut oil and salt. Blend until smooth, about 2 more minutes.
7. For a creamier texture, blend an additional minute. For chunkier, blend less.

Kickstart your morning with this butter on toast or swirl into oatmeal. Its velvety texture and earthy flavor elevate simple dishes. Try it as a base for vegan cheesecakes for a nutty depth.

Brazil Nut Milk

Soak Brazil nuts overnight to soften them for a smoother milk. This dairy-free alternative is rich and nutty, perfect for cereals or coffee.

Ingredients

• 1 cup Brazil nuts (soaked overnight, drained)
• 4 cups filtered water (more for soaking)
• 1 tbsp maple syrup (optional, adjust to taste)
• 1/2 tsp vanilla extract (optional)

Instructions

1. Place soaked Brazil nuts in a blender.
2. Add 4 cups of filtered water to the blender.
3. Blend on high speed for 2 minutes until completely smooth.
4. Strain the mixture through a nut milk bag or fine mesh strainer into a bowl.
5. Squeeze or press to extract as much liquid as possible.
6. Return the milk to the blender and add maple syrup and vanilla extract if using.
7. Blend for another 30 seconds to combine.
8. Transfer to a sealed container and refrigerate for up to 4 days.

Brazil nut milk is creamy with a distinct earthy flavor. Try it in smoothies or as a base for dairy-free desserts.

Brazil Nut and Banana Smoothie

Zesty and nutritious, this Brazil Nut and Banana Smoothie is a quick fix for your morning rush or a post-workout refresher. Packed with energy-boosting ingredients, it’s as delicious as it is easy to make.

Ingredients

• 1 cup Brazil nuts (soaked overnight for creaminess)
• 2 ripe bananas (frozen for a thicker texture)
• 1 cup almond milk (or any plant-based milk)
• 1 tbsp honey (adjust to taste)
• 1/2 tsp vanilla extract (for depth of flavor)

Instructions

1. Drain the soaked Brazil nuts and rinse under cold water.
2. Add Brazil nuts, frozen bananas, almond milk, honey, and vanilla extract to a blender.
3. Blend on high for 1-2 minutes until smooth and creamy. Tip: If the smoothie is too thick, add more almond milk, a tablespoon at a time.
4. Pour into glasses and serve immediately. Tip: For an extra chill, freeze the glasses for 10 minutes before serving.

This smoothie boasts a creamy texture with a rich, nutty flavor balanced by the sweetness of bananas and honey. Try topping it with a sprinkle of crushed Brazil nuts for added crunch.

Brazil Nut Crusted Salmon

Want a quick, nutritious dinner that impresses? Brazil Nut Crusted Salmon delivers rich flavors and crunch in under 30 minutes.

Ingredients

• 4 salmon fillets (6 oz each, skin-on or off)
• 1 cup Brazil nuts, finely chopped (or sub walnuts for a different crunch)
• 2 tbsp Dijon mustard (smooth or whole grain)
• 1 tbsp honey (adjust to sweetness preference)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Pat salmon fillets dry with paper towels. Place them on the prepared baking sheet.
3. In a small bowl, mix Dijon mustard and honey. Brush this mixture evenly over the top of each fillet.
4. Sprinkle salt and pepper over the mustard-honey layer.
5. Press the chopped Brazil nuts onto the top of each fillet, ensuring an even, thick coating.
6. Drizzle olive oil lightly over the nut crust to help it brown.
7. Bake for 12-15 minutes, until the nuts are golden and the salmon flakes easily with a fork.
8. Let rest for 2 minutes before serving to allow juices to redistribute.

Outcome: The salmon stays moist inside with a crispy, nutty exterior. Serve atop a quinoa salad or with roasted asparagus for a balanced meal.

Brazil Nut and Quinoa Salad

Brazil nuts and quinoa come together in this nutrient-packed salad that’s as satisfying as it is simple to make. Perfect for a quick lunch or a hearty side, it’s a dish that brings both texture and taste to the table.

Ingredients

– 1 cup quinoa, rinsed (for fluffier grains)
– 2 cups water
– 1/2 cup Brazil nuts, roughly chopped (toast for extra flavor)
– 1/4 cup olive oil (or any neutral oil)
– 2 tbsp lemon juice (freshly squeezed for best taste)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper (freshly ground)
– 1 cup cherry tomatoes, halved (adds a juicy crunch)
– 1/2 cup cucumber, diced (for freshness)
– 1/4 cup red onion, finely chopped (soak in water to mellow)

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is tender. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
3. While quinoa cooks, toast Brazil nuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Tip: Watch closely to prevent burning.
4. In a large bowl, whisk together olive oil, lemon juice, salt, and pepper.
5. Add cooked quinoa, toasted Brazil nuts, cherry tomatoes, cucumber, and red onion to the bowl. Toss well to combine. Tip: For best flavor, let the salad sit for 10 minutes before serving.
Kick back and enjoy the contrasting textures of creamy quinoa, crunchy nuts, and crisp vegetables. Serve it over greens for an extra nutrient boost or as is for a satisfying standalone meal.

Brazil Nut Pesto Pasta

Vibrant and nutty, this Brazil Nut Pesto Pasta brings a twist to your usual pesto with its rich flavors and creamy texture. Perfect for a quick dinner that feels gourmet.

Ingredients

– 2 cups fresh basil leaves (packed tightly)
– 1/2 cup Brazil nuts (toasted for extra flavor)
– 1/2 cup grated Parmesan cheese (plus extra for serving)
– 2 garlic cloves (minced)
– 1/2 cup olive oil (or any neutral oil)
– 12 oz pasta of choice (linguine works well)
– Salt (adjust to taste)

Instructions

1. Toast Brazil nuts in a dry skillet over medium heat for 3-5 minutes, until fragrant. Let cool slightly.
2. Cook pasta according to package instructions in salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
3. In a food processor, combine basil, toasted Brazil nuts, Parmesan, and garlic. Pulse until finely chopped.
4. With the processor running, slowly drizzle in olive oil until the pesto is smooth. Season with salt.
5. Toss the cooked pasta with the pesto, adding reserved pasta water as needed to loosen the sauce.
6. Serve immediately, topped with extra Parmesan.
Generously creamy with a bold nutty flavor, this pesto clings beautifully to pasta. Try it with a sprinkle of crushed Brazil nuts on top for added crunch.

Brazil Nut and Coconut Granola

Honey-sweetened and packed with crunch, this granola is a morning game-changer. Brazil nuts and coconut bring a tropical twist to your breakfast bowl.

Ingredients

• 3 cups rolled oats (use gluten-free if needed)
• 1 cup Brazil nuts, roughly chopped (or sub with almonds)
• 1/2 cup shredded coconut (unsweetened for less sugar)
• 1/4 cup honey (maple syrup for vegan option)
• 2 tbsp coconut oil, melted (or any neutral oil)
• 1 tsp vanilla extract (adjust to taste)
• 1/2 tsp salt (fine sea salt preferred)

Instructions

1. Preheat oven to 300°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix oats, Brazil nuts, and shredded coconut.
3. In a small bowl, whisk honey, melted coconut oil, vanilla extract, and salt until smooth.
4. Pour wet ingredients over dry. Stir until evenly coated.
5. Spread mixture on prepared baking sheet in an even layer.
6. Bake for 20 minutes. Stir granola, then bake for another 15-20 minutes until golden brown.
7. Let cool completely on the baking sheet. Granola will crisp up as it cools.

Outrageously crunchy with a hint of sweetness, this granola pairs perfectly with yogurt or milk. For a decadent touch, sprinkle over ice cream.

Brazil Nut and Date Bars

Now, let’s dive into making these nutrient-packed bars that are as delicious as they are easy to prepare.

Ingredients

– 1 cup Brazil nuts (chopped, for crunch)
– 1 cup dates (pitted, for natural sweetness)
– 1/4 cup almond butter (or any nut butter, for binding)
– 1 tbsp coconut oil (melted, helps mixture stick)
– 1/2 tsp vanilla extract (for flavor depth)
– Pinch of salt (enhances flavors)

Instructions

1. Line an 8×8 inch baking dish with parchment paper for easy removal.
2. In a food processor, blend Brazil nuts until finely chopped but not powdery.
3. Add dates, almond butter, coconut oil, vanilla extract, and salt to the processor.
4. Pulse until the mixture sticks together when pressed between fingers.
5. Transfer the mixture to the prepared dish. Press firmly into an even layer.
6. Chill in the refrigerator for at least 1 hour to set.
7. Once set, lift the mixture out using the parchment paper. Cut into bars.

Rich in texture and flavor, these bars offer a chewy bite with a nutty crunch. Serve them as a quick breakfast or a post-workout snack for a natural energy boost.

Brazil Nut and Avocado Toast

Unlock a powerhouse of nutrients with this simple yet satisfying Brazil Nut and Avocado Toast. Perfect for a quick breakfast or a healthy snack, it combines creamy avocado with crunchy Brazil nuts for a texture and flavor contrast that’s hard to beat.

Ingredients

– 2 slices whole grain bread (or any bread of choice)
– 1 ripe avocado, pitted and peeled
– 1/4 cup Brazil nuts, roughly chopped (toast for extra flavor)
– 1 tbsp lemon juice (freshly squeezed preferred)
– 1/2 tsp sea salt (adjust to taste)
– 1/4 tsp red pepper flakes (optional for heat)
– 1 tbsp extra virgin olive oil (or any neutral oil)

Instructions

1. Toast the bread slices in a toaster or on a skillet over medium heat until golden and crisp, about 2-3 minutes per side.
2. While the bread toasts, mash the avocado in a bowl with lemon juice, sea salt, and red pepper flakes until smooth but slightly chunky.
3. Heat a small skillet over medium heat, add Brazil nuts, and toast for 2-3 minutes, stirring frequently, until fragrant. Tip: Watch closely to prevent burning.
4. Drizzle olive oil over the toasted bread slices.
5. Spread the mashed avocado evenly on each slice.
6. Sprinkle the toasted Brazil nuts on top of the avocado. Tip: For extra crunch, leave some nuts whole.
7. Serve immediately. Tip: Add a drizzle of honey for a sweet contrast.
Great for those who love a mix of creamy and crunchy textures, this toast is a versatile base. Try topping with microgreens or a poached egg for an extra layer of flavor and nutrition.

Brazil Nut and Berry Parfait

Zesty and refreshing, this Brazil Nut and Berry Parfait is a no-fuss dessert that packs a punch. Perfect for summer gatherings or a quick treat, it layers crunchy nuts with sweet berries and creamy yogurt.

Ingredients

– 1 cup Brazil nuts, roughly chopped (toast for extra flavor)
– 2 cups mixed berries (fresh or frozen, thawed)
– 2 cups Greek yogurt (use full-fat for creaminess)
– 1/4 cup honey (adjust to sweetness preference)
– 1 tsp vanilla extract (pure for best flavor)

Instructions

1. Toast the Brazil nuts in a dry skillet over medium heat for 3-5 minutes, until fragrant. Let cool.
2. In a bowl, mix the Greek yogurt with honey and vanilla extract until smooth.
3. Layer the yogurt mixture, berries, and toasted Brazil nuts in serving glasses. Start and end with yogurt.
4. Chill the parfaits in the refrigerator for at least 30 minutes before serving.
5. Garnish with a few whole berries and a sprinkle of Brazil nuts on top for presentation.
Delightfully creamy with a crunch, this parfait balances sweet and nutty flavors beautifully. Serve it in clear glasses to showcase the vibrant layers or top with a drizzle of extra honey for added sweetness.

Brazil Nut and Spinach Dip

Looking for a creamy, nutrient-packed dip? This Brazil Nut and Spinach Dip blends rich flavors with healthful ingredients.

Ingredients

• 1 cup raw Brazil nuts (soaked for 4 hours, then drained)
• 2 cups fresh spinach (tightly packed)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp lemon juice (freshly squeezed)
• 1 clove garlic (minced)
• 1/2 tsp sea salt (adjust to taste)
• 1/4 cup water (as needed for consistency)

Instructions

1. Place soaked Brazil nuts in a food processor. Blend until finely ground.
2. Add spinach, olive oil, lemon juice, garlic, and sea salt to the processor. Blend until smooth.
3. While blending, gradually add water until desired consistency is reached. Tip: For a thicker dip, use less water.
4. Transfer the dip to a serving bowl. Tip: Let it sit for 10 minutes to allow flavors to meld.
5. Serve chilled or at room temperature. Tip: Garnish with extra spinach leaves or Brazil nut pieces for presentation.

Outstandingly creamy with a nutty depth, this dip pairs perfectly with crisp veggies or crusty bread. Its vibrant green hue makes it a standout at any gathering.

Brazil Nut and Chocolate Chip Cookies

Crisp on the outside, chewy on the inside, these Brazil nut and chocolate chip cookies are a nutty twist on a classic. Perfect for those who love a bit of crunch with their sweet.

Ingredients

– 1 cup all-purpose flour (spooned and leveled)
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened (or margarine for a dairy-free option)
– 1/2 cup packed brown sugar
– 1/4 cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract
– 1/2 cup Brazil nuts, chopped (toast for extra flavor)
– 1/2 cup semi-sweet chocolate chips (use dark for a richer taste)

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a small bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, beat butter, brown sugar, and granulated sugar until creamy, about 2 minutes.
4. Add egg and vanilla to the butter mixture. Beat until combined.
5. Gradually add the flour mixture to the wet ingredients. Mix until just combined.
6. Fold in Brazil nuts and chocolate chips with a spatula.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until edges are golden but centers are still soft.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
These cookies offer a delightful contrast between the creamy chocolate and the crunchy Brazil nuts. Serve warm with a glass of cold milk for the ultimate experience.

Brazil Nut and Pumpkin Soup

Perfect for chilly evenings, this Brazil Nut and Pumpkin Soup combines rich flavors and creamy textures. Packed with nutrients, it’s a hearty choice for any meal.

Ingredients

• 2 cups pumpkin puree (homemade or canned)
• 1 cup Brazil nuts, soaked overnight (for creamier texture)
• 4 cups vegetable broth (low sodium preferred)
• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin (adjust to taste)
• Salt to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
2. Add minced garlic and ground cumin. Stir for 1 minute until fragrant.
3. Pour in pumpkin puree and vegetable broth. Stir to combine.
4. Drain soaked Brazil nuts and add to the pot. Bring mixture to a simmer.
5. Cover and let simmer for 20 minutes, stirring occasionally.
6. Remove from heat. Use an immersion blender to puree the soup until smooth. For a chunkier texture, blend partially.
7. Season with salt to taste. Serve hot, garnished with fresh cilantro if desired.

Ultra creamy and nutty, this soup pairs wonderfully with crusty bread. For an extra touch, drizzle with coconut milk before serving.

Brazil Nut and Lentil Curry

Here’s a hearty, nutrient-packed curry that’s as easy to make as it is delicious. Brazil Nut and Lentil Curry brings together rich flavors and textures in one pot.

Ingredients

• 1 cup dried lentils (rinsed, or canned for quicker prep)
• 1/2 cup Brazil nuts (chopped, for crunch)
• 1 tbsp coconut oil (or any neutral oil)
• 1 onion (diced, for base flavor)
• 2 cloves garlic (minced, adjust to taste)
• 1 tbsp curry powder (or more, for spice lovers)
• 1 can coconut milk (full fat for creaminess)
• 2 cups vegetable broth (low sodium preferred)
• Salt (to taste, start with 1/2 tsp)

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering.
2. Add diced onion and minced garlic. Sauté for 3 minutes until translucent.
3. Stir in curry powder. Cook for 1 minute to bloom spices.
4. Add rinsed lentils, Brazil nuts, coconut milk, and vegetable broth. Bring to a boil.
5. Reduce heat to low. Simmer uncovered for 25 minutes, stirring occasionally.
6. Season with salt. Continue simmering for 5 more minutes until lentils are tender.
7. Remove from heat. Let stand for 5 minutes to thicken.

Velvety from the coconut milk and hearty from the lentils, this curry offers a satisfying bite with the crunch of Brazil nuts. Serve over steamed rice or with naan for a complete meal.

Brazil Nut and Apple Crumble

T This Brazil Nut and Apple Crumble is a delightful twist on the classic dessert. Perfect for any season, it combines crunchy nuts with sweet, tender apples.

Ingredients

– 2 cups Brazil nuts, roughly chopped (toast for extra flavor) – 4 large apples, peeled and sliced (use a mix of sweet and tart) – 1/2 cup granulated sugar (adjust based on apple sweetness) – 1 tsp cinnamon (or more to taste) – 1/2 cup all-purpose flour – 1/2 cup rolled oats – 1/4 cup cold unsalted butter, cubed (keep cold for best texture) – 1/4 tsp salt

Instructions

1. Preheat oven to 375°F. Lightly grease a 9-inch baking dish. 2. In a large bowl, toss apple slices with 1/4 cup sugar and cinnamon. Spread evenly in the dish. 3. In another bowl, mix flour, oats, remaining sugar, and salt. Add cold butter; use fingers to rub into the mixture until it resembles coarse crumbs. 4. Stir in chopped Brazil nuts. Sprinkle topping over apples. 5. Bake for 35-40 minutes, until topping is golden and apples are bubbling. 6. Let cool for 10 minutes before serving. Z The crumble topping offers a satisfying crunch against the soft, spiced apples. Serve warm with a scoop of vanilla ice cream for a contrast in temperatures. This dish also pairs wonderfully with a drizzle of caramel sauce.

Brazil Nut and Carrot Cake

Unusual yet utterly delicious, this Brazil Nut and Carrot Cake combines earthy nuts with sweet carrots for a unique twist on a classic. Perfect for those looking to experiment with flavors.

Ingredients

• 2 cups grated carrots (packed)
• 1 cup Brazil nuts, finely chopped (toast for extra flavor)
• 1 1/2 cups all-purpose flour (sifted)
• 1 cup sugar (adjust to taste)
• 1/2 cup vegetable oil (or any neutral oil)
• 3 eggs (room temperature)
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. In another bowl, beat eggs, sugar, oil, and vanilla until smooth.
4. Gradually mix dry ingredients into wet ingredients. Stir until just combined.
5. Fold in grated carrots and Brazil nuts. Avoid overmixing to keep the cake light.
6. Pour batter into prepared pan. Smooth the top with a spatula.
7. Bake for 40-45 minutes, or until a toothpick inserted comes out clean.
8. Cool in pan for 10 minutes. Then transfer to a wire rack to cool completely.

Keep this cake in an airtight container to maintain moisture. The Brazil nuts add a crunchy texture, while the carrots ensure it’s moist. Serve with a dollop of cream cheese frosting for extra indulgence.

Conclusion

Zesty and nutritious, this roundup of 18 Brazil nut recipes offers a treasure trove of healthy snacking ideas perfect for any time of day. We hope these dishes inspire your kitchen adventures! Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos