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Deliciously easy homemade nut butter

the ultimate nut butter

McKenna Garrison
Slightly toasted with a hint of sweetness, this is not your average nut butter. Keep fresh by storing in the refrigerator.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side Dish
Keyword Dairy-free, Gluten-free
Servings 1 jar

Ingredients
  

  • 1 ½ cup hazelnut
  • 1 cup cashew
  • ½ cup pecan
  • 1 cup dried coconut
  • 2 tsp vanilla
  • 1 ½ tsp cinnamon
  • 1 tsp sea salt
  • ½ tsp ginger

Instructions
 

  • Heat the oven to 350°F / 175°C
  • Place hazelnuts/cashews on a baking pan, roast until just golden brown (about 15 minutes)
  • Place pecans on separate pan & roast until golden brown (pecans roast faster, about 10min)
  • When the pecans are about halfway done roasting, add the coconut flakes (they will get brown very quickly so be sure to keep an eye on it - should only take a few minutes). Let them cool
  • Once cooled, take the shell off the hazelnuts (I promise they come off super easily after roasting). Just grab a few in your hand & rub the outside shell off - slides off like butter!
  • Add the nuts/coconut to a food processor, blend for about 1 min
  • Add the rest of the ingredients & blend until smooth
  • *NOTE: It’ll take some time to blend until you get that creamy consistency, but be patient & just keep blending! In total, it probably took me 15 minutes to reach the creamy texture I was aiming for.
Keyword Dairy-free, Gluten-free