Toasted Pecan Almond Butter
A sweet and nutty creamy treat. Great drizzled on fruit or on top of oatmeal.
Servings: 22 tablespoons
Calories: 100kcal
Ingredients
- 1 1/2 cups almonds
- 1 1/2 cups pecans
- 2 tablespoons coconut oil
- 1/4 teaspoon cinnamon
- 1/8 teaspoon sea salt
Instructions
- 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.
Nutrition
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