Pip & Nut

Pip & Nut started with one mission: make nut butter that tastes amazing without palm oil or refined sugar. Their peanut, almond, and cashew butters use just nuts and a pinch of sea salt.

Founder Pippa Murray began jarring nut butter in her kitchen after marathon training left her frustrated with how much sugar and palm oil sat in the average supermarket jar. That obsession with clean labels still defines the brand today — most of their core range is literally two ingredients, and the oil separation you see at the top of the jar is a feature, not a flaw.

Pip & Nut has been a certified B Corp since 2019 and continues to work on reducing plastic across their packaging and shipping — their jars and lids are widely kerbside recyclable, and they're steadily moving toward more recyclable pouch formats. For a pantry staple you eat several times a week, those small choices add up.

Their flavoured range — chocolate hazelnut, coconut almond, honey cinnamon cashew — is where most clean-label brands trip over themselves and start sneaking in syrups. Pip & Nut doesn’t. The chocolate version is cocoa and a touch of coconut sugar, the honey one is honey, and that’s the whole story. It means you can use the jar as a genuine ingredient in cooking rather than a dessert in disguise.

The squeezy pouches and single-serve sachets opened the brand up to a new crowd: cyclists, climbers, and parents tossing fuel into a school bag. Same recipes, just packaged for the moments when a glass jar isn’t practical. It’s a quiet way of meeting people where they are without watering down what made the original product worth buying.