This easy, homemade Cinnamon Coconut Pecan Butter takes just 15 minutes (or less!) to make. Top your fruit or baked goods with this refined sugar free nut butter or just eat it by the spoonful!
When I was little and wasn't feeling good, my mom used to make me peanut butter toast. I don't know how, but a warm slice solved all of the world's problems. Unfortunately, peanuts are legumes, which happens to be something that my body reacts negatively to. When I found this out, I was devastated. I would no longer be able to relish in the sweet, sweet taste of peanut butter. Fortunately, this opened my eyes to the beautiful world of nut butters.
Almond butter is one of the most common types of nut butter that you'll find in stores, but there are a whole bunch of options out there. Cashew, walnut, pistachio and pecan (a personal favorite of mine) are all among the choices you have. The downfall of nut butters is that they're typically more expensive than peanut butter. It's not always financially feasible to pick up a jar at the store each time you run out, especially with how quick we go through it in house. Instead, we frequently make our own nut butters. This allows us to keep the cost down, guarantee the quality of ingredients AND play with new, fun flavors.
The next time you need something sweet to top your fruit or when you just want a healthy snack, grab a bag of nuts and bust out your food processor!
- 3 cups raw pecans
- 2 tbs coconut oil, melted
- 2 tsp ground cinnamon
- 1 tsp vanilla
- 1 cup unsweetened shredded coconut
- 1-2 tbs maple syrup *OPTIONAL
Note: If you prefer a thinner nut butter, you can add an additional 1-2 tbs of melted coconut oil.