What are the opening hours?

Monday 08:00 - 17:00 Tuesday 08:00 - 17:00 Wednesday 08:00 - 17:00 Thursday 08:00 - 17:00 Friday 08:00 - 16:00

ButtaNutt

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South Africa
Paarl
ButtaNutt

Creating foods that we love completely, focused on natural ingredients, innovation and sustainability for a better future community.

02/06/2026

New factory shop loading…
We’re still at the same address in Berg River Business Park, Paarl, but we’ve moved to a new spot beside the river on the left.

20/05/2026

Litchi lemon coconut mocktail by .co

Ingredients:
1 cup litchi juice
1/2 lemon juice from a fresh lemon
1 tsp lemon zest
1-2 tbsp honey
coconut water
Whipped coconut cream to serve

Method:
1. In a glass jar, mix the litchi juice, lemon juice, lemon Zest, honey and coconut water until the honey is dissolved.
2. Serve in a chilled glass and top with whipped coconut cream and more lemon zest and enjoy!

26/04/2026

Hey there! Just a heads up that our Factory Shop will be closed tomorrow, April 27th, for the public holiday.

16/04/2026

“Stout vir tjoklit melk!?” This decadent, dark and creamy oat drink is a keeper. Made with gluten-free oats and ethically sourced cocoa- The perfect moreish balance between bitter and sweet. Serve ice-cold on a summer’s day or warm it up for the winter rains.

14/04/2026

Blackberry Pecan Macadamia Overnight Oats:

Overnight Oats Layer:
1 1/3 cups Wholegrain oats
1 cup Unsweetened Cashew milk
1/3 cup Coconut yoghurt, plus more for serving
2 tablespoon honey
2 tablespoons Pecan Macadamia nut butter
1/4 cup blackberries
1 pinch salt

Layers:
1/4 cup blackberries, plus more for toppings
Coconut Yoghurt
Granola, for topping

Method:
Step 1
Mix together all the overnight oat ingredients until well combined. Place in the fridge to set and get creamy for 1-2 hours or overnight.

Step 2
When ready to eat, smash the blackberries and layer the oats, blackberries and yoghurt in two glasses. Top with crunchy granola and fresh berries.

05/04/2026

ButtaNutt coconut cupcakes by Mariza || 🌱Plant Based Performance nutrition

Ingredients:
• 150ml ButtaNutt coconut milk
• 2 tsp apple cider vinegar or lemon juice
• 1 1/2 cups all-purpose flour or 1-to-1 gluten free flour with 1 tbsp cornstarch or arrowroot
powder
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp sea salt
• 1/4 cup vegan butter, melted and cooled to room temperature
• 1/2 cups raw honey
• 1/2 cup (125 g) unsweetened dairy free yogurt or applesauce, room temperature
• 1 tsp vanilla extract
• 1 cup shredded coconut, unsweetened

Cream Cheese Frosting
• 1/2 cup (113 g) vegan cream cheese or regular room temperature*
• 1 -2 softened butter
• 2-3 tbsp raw honey
• 1 tsp vanilla extract
• 1-2 cups regular or toasted coconut flakes

Method:
1. Preheat the oven to 180 degrees Celsius. Line a 12-cup cupcake tin with liners. Measure out
all ingredients before beginning. In a small bowl, combine the coconut milk and apple cider
vinegar. Mix together and set aside to curdle.
2. In a small bowl, whisk together the flour, baking powder, baking soda, and sea salt. Set aside.
In a medium bowl, use a whisk or hand mixer to mix together the melted vegan butter, honey,
dairy free yogurt, vanilla. Mix until completely combined. Then add in the flour and whisk the
flour and dairy free acv mixture into the batter just before it’s completely combined. Add in the
unsweetened shredded coconut, and fold or whisk just until evenly distributed throughout the
batter.
4. Divide the batter evenly into each cupcake liner, filling each cupcake about 2/3 of the way full.
Place the cupcake tin into the oven to bake for about 25-27 minutes, or until a toothpick
comes out clean. Remove the cupcakes from the oven.
5. Allow the cupcakes to cool in the cupcake tin for 10 minutes. Then transfer them to a cooling
rack to cool completely before making the vegan cream cheese frosting.
6. Add butter and cream cheese to a large bowl and beat together, fold in the honey until you
have a smooth frosting.
7. Spoon the vegan cream cheese frosting into a piping bag and frost each cupcake. Dip the
tops of each cupcake into the toasted coconut. Serve and enjoy!

02/04/2026

ButtaNutt Caramel Easter egg’s by Mariza || 🌱Plant Based Performance nutrition

Ingredients:
200g melted dark chocolate
1 tub ButtaNutt macadamia pecan nut butter
100ml coconut cream
Honey to sweeten.
Turmeric to colour (optional)

Method:
1. Melt the chocolate, pour into moulds to make the eggs shape and freeze until set.

2. For the filling mix 1/2 cup of nut butter with honey and 1-2 tbsp coconut cream, add 1-2 tbsp in to the moulds.

3. Then mix the last bit of nut butter with more coconut cream if needed and 1/3 tsp ground turmeric for the egg yolk.

4. Add 1-2 tbsp on top of the other nut butter and then top with melted chocolate and freeze until fully set.

5. Remove from the moulds and drizzle on some more chocolate and spirnkle of salt and enjoy

31/03/2026

Our Factory Shop will be closed for the Easter weekend.
Make sure to stock up before 3 April.
We are closed from 3 April and will only be open again on 7 April.

23/03/2026

Simple and Fast Gluten-Free Crunchy Treats!

- In a bowl, combine some 1 cup Granola with 1/4cup honey or to taste.
- Transfer the mixture to a baking dish and bake until they have a golden hue.
- Take out from the oven and slice into squares before it cools down completely

Address

Berg River Business Park, 46 Distillery Street
Paarl
7646

Opening Hours

Monday	08:00 - 17:00
Tuesday	08:00 - 17:00
Wednesday	08:00 - 17:00
Thursday	08:00 - 17:00
Friday	08:00 - 16:00

Telephone

+27605416149

Website

https://www.buttanutt.co.za/

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