In our kitchen, nothing is left to chance. Each jar of nut butter is the result of a process inspired by nature, designed to preserve and enhance the nutritional, taste, and digestive qualities of the nuts and seeds used.
And it all begins with a step borrowed directly from nature: soaking.
In nature, germination begins with water
In their natural environment, when a nut or seed falls to the ground, it waits for ideal conditions to sprout a new plant. The main trigger? Moisture.
Upon contact with water (rain), the seed "awakens": its enzymes activate, the substances that kept it dormant degrade, and nutrients are mobilized to nourish the future sprout.
By replicating this phenomenon through soaking in filtered water, we trigger the same transformation, but this time for your plate.
Phytic acid and enzyme inhibitors: protectors for the seed, obstacles for us
Raw nuts naturally contain anti-nutrients, such as phytic acid and certain enzyme inhibitors.
- In nature, these compounds protect the seed against premature germination and predators.
- For humans, they can reduce the absorption of minerals like calcium, magnesium, and iron, and make digestion more difficult.
Soaking helps to partially neutralize these substances. The result: nuts that are easier to digest, whose nutritional potential is more readily assimilated.
Soaking: a key step in the living process
At Cru Nature, soaking lasts approximately 12 hours. During this time:
- Internal enzymes activate.
- The texture of the nut transforms, becoming more tender.
- The taste softens, losing some of its natural bitterness.
This enzymatic activation also prepares the nuts for the next step: gentle dehydration.
Gentle dehydration and stone grinding
After soaking, the nuts are dehydrated at low temperature. This allows for:
- the removal of excess water to prevent fermentation;
- the preservation of vitamins, minerals, and fatty acids sensitive to heat.
They are then ground on stone mills, at a slow speed. This ancestral process prevents overheating and oxidation of good fats, while preserving natural flavors.
Three reasons to prefer a nut butter made from soaked nuts
1. Gentler digestion
By reducing anti-nutrients and activating enzymes, soaking makes nuts lighter on the stomach and limits digestive discomfort.
2. Better nutrient bioavailability
While effects vary depending on the type of nut, soaking generally promotes better access to minerals, proteins, and antioxidants.
3. Unparalleled taste and texture
Soaked, then dehydrated nuts offer a rounder flavor profile and a natural creaminess once transformed into butter.
Frequently asked questions
Why soak nuts before turning them into butter? Soaking activates the nut's enzymes and reduces anti-nutrients (like phytic acid), making it more digestible and easier for the body to assimilate.
How long should nuts be soaked? At Cru Nature, soaking lasts approximately 12 hours, the time needed to activate enzymes and tenderize the texture.
Does soaking change the taste of nuts? Yes. Soaking softens the natural bitterness of nuts, and the subsequent gentle dehydration preserves a rounder taste in the final butter.
Why grind nuts on stone mills rather than at high speed? Slow stone grinding prevents overheating, which in turn prevents the oxidation of good fats and preserves natural flavors.
Artisanal expertise inspired by nature
The Cru Nature approach combines tradition and modern nutrition: replicating what nature has always done—hydrating to awaken—with controlled artisanal flair. The result: organic, living, and authentic butters that nourish both body and taste buds.
To remember: soaking nuts is more than just a technical step. It is the art of awakening life in food, maximizing its benefits, and transforming a simple butter into a true concentrate of vitality.
To discover all the steps and our commitment to quality, visit our Our Expertise page or explore our organic nut butters.
