Nut or Seed Butter

You can make pecan, almond, cashew, sunflower, or even peanut butter with this recipe. Pecan butter is especially good when placed in the center of truffles.

Cashew butter can be used in place of Tahini (ground sesame seeds) for most recipes – it is even good in hummus. Pecan and almond butters are excellent in sweets, such as cookies and bars. All are great on white sandwich bread.

2 cups raw slivered almonds*

3 to 4 tablespoons coconut oil, or oil of choice

2 to 3 teaspoons cane sugar, or light brown sugar, or agave nectar, or honey

1/2 teaspoon sea salt, more to taste

1. To toast raw almonds, place baking rack in first position; preheat oven to 300°F.
2. Spread raw almonds over parchment-covered baking sheet.
3. Place in preheated 300°F oven; bake 20 minutes (do not allow almonds to darken/blacken).
4. Remove baking sheet from oven; cool.
5. In food processor or blender combine almonds, 3 tablespoons oil, 2 teaspoons cane sugar, and 1/2 teaspoon sea salt; blend until smooth.
6. Add more oil if mixture comes together as a ball instead of smoothing out into a paste; add additional sweetener to taste; add additional sea salt to taste.
7. Refrigerate in airtight container up to 5 days.
8. Bring nut butter to room temperature for easy spreading.

Servings: 1-1/2 cups

Preheat: 300°F

Prep Time: 10 min

Cooking Time: 20 min

Notes

You can also purchase roasted nuts – just make sure they are not already salted!