Toasted Pecan Almond Butter
A sweet and nutty creamy treat. Great drizzled on fruit or on top of oatmeal.
Servings: 22 tablespoons
- 1 1/2 cups almonds
- 1 1/2 cups pecans
- 2 tablespoons coconut oil
- 1/4 teaspoon cinnamon
- 1/8 teaspoon sea salt
Preheat oven to 325 degrees fahrenheit.
Add pecans and almonds to a cookie sheet, and bake for 12 minutes.
Allow to cool somewhat for about 10 minutes.
Add still warm nuts to a high speed blender or powerful food processor.
Process until nuts begin to form a paste (about 3 minutes in my Vitamix - this takes closer to 10 minutes in my food processor).
Add coconut oil, and continue to blend/process until the mixture becomes very runny and smooth. In my Vitamix, this takes about 6-7 minutes total. This takes over 20 minutes in my food processor- but it does finally come out!
Add sea salt and cinnamon, and pulse to combine.
Store at room temperature to prevent the coconut oil from solidifying and making the nut butter unspreadable.
Serving: 1tablespoon | Calories: 100kcal | Carbohydrates: 3g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Sodium: 13mg | Potassium: 80mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg