If you’re opening a new jar of nut butter, do not discard the oil on top; blend the entire contents of the jar in a food processor or a bowl with a sturdy spoon. If you’re not making a triple batch, return the mixture to the original jar and refrigerate the unused portion.
Dissolve the sea salt in warm water then mix it with 1/2 cup nut butter until smooth. Add the remaining ingredients and purée in a blender, a food processor, or in a bowl with a whisk or immersion blender until smooth, stopping to scrape the sides.
Pour into a clean jar, cover, and refrigerate for at least 4 hours or freeze for 1 to 2 hours, until thick, before serving. Mixture will thicken when chilled. If too thick, stir in water 1 tablespoon at a time. Freeze what you don’t plan to use within 2 weeks and refrigerate the rest