Once you taste this homemade cinnamon pecan almond butter, you’ll never want to go back to store-bought nut butter! As long as you have a heavy duty food processor, making this recipe is a breeze. You’ll simply blend together toasted pecans and almonds, then add coconut sugar, coconut oil, cinnamon, sea salt, and vanilla extract. And voila, nut buttery dreams come true.
We’ve been making nut and seed butters at home since investing in a heavy duty food processor a few years ago. It’s been life-changing! Not only is it slightly less costly than buying store-bought varieties, it’s also fun to experiment with different nut and seed combinations. Some of my favourites include homemade ‘Nutella,’ made with almonds, hazelnuts, cocoa powder, and coconut sugar; maple sunflower seed butter, and this latest creation of mine: cinnamon pecan almond butter!
Since making this, I’ve been eating it like it’s going out of style. I’ve been putting it into smoothies and hot chocolate and onto overnight oats, toast, and pancakes (speaking of pancakes, I’ve got a pumpkin pancake recipe coming to you next week that this particular nut butter compliments very well).
If you don’t have a heavy duty food processor, I encourage you to invest in one. We have this one, and it’s held up well over four years of almost daily use! I use it to make nut butters, nut and seed cheese, dips, and more. It’s well worth the 200 dollars! I know that some people have had success making nut butter in their Vitamix/Blendtec blenders, but I’ve never tried it. That is another option if you’d like to make this recipe but don’t have a heavy duty food processor, though!
To make this cinnamon pecan almond butter, you’ll roast almonds and pecans in a 325 degree F oven. Once fragrant, remove them and let them cool. Transfer to a food processor and process until a nut butter forms, about ten minutes. Next, add coconut oil, coconut sugar, cinnamon, sea salt, and vanilla, and process until incorporated. Transfer to a glass jar and store in a cool dark place for a couple of weeks, or in the refrigerator for a couple of months (but how you’d manage not to eat all of it within a week is beyond me, LOL).
This cinnamon pecan almond butter is silky smooth and has the perfect balance of flavours. I hope you make it! If you do, leave a comment and a rating below this post to let everyone know how you liked it. And tag a photo on Instagram with @upbeet.kitchen and #upbeetkitchen. I wanna see! 🙂Print
You’ll never want to go back to store-bought nut butter after trying this cinnamon pecan almond butter. A blend of roasted almonds, pecans, coconut sugar, coconut oil, cinnamon, sea salt, and vanilla combines into silky smooth nut butter nirvana.
- 2 cups raw almonds
- 1 cup raw pecans
- 1 1/2 tbsp coconut oil
- 3 tbsp coconut sugar
- 1/4 tsp cinnamon
- 1 pinch of fine sea salt
- 1/2 tsp pure vanilla extract
- Preheat oven to 325 degrees F and place almonds and pecans on a large rimmed baking sheet. Roast until fragrant and lightly browned, 10-15 minutes. Set aside to cool fully.
- Transfer the cooled nuts to the bowl of a heavy duty food processor fitted with the ‘S’ blade and process, scraping down sides with a spatula as necessary, until a nut butter consistency is reached. This could take 10 minutes or longer, so be patient! You may wish to add the coconut oil to the mixture about five minutes in to help it along.
- Once a nut butter consistency has been reached, add the coconut oil if you have not already, followed by the coconut sugar, cinnamon, sea salt, and vanilla extract. Turn on the processor once more to incorporate.
- Transfer to a glass jar and leave the lid off for a bit until the nut butter is no longer warm. Then secure the lid and store in a cupboard for a couple of weeks or in the refrigerator for a couple of months.
- Category: nut butter, snack
- Cuisine: vegan, American
Keywords: homemade nut butter, cinnamon pecan almond butter
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