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This homemade Pecan Pie Nut Butter is sweet, creamy, and super delicious nut butter that tastes like pecan pie. It is quick and easy to make with just a few ingredients. Vegan, gluten-free.

THIS PECAN PIE NUT BUTTER IS:

vegan
gluten-free
dairy-free
healthy
creamy
smooth
flavorful
so delicious
naturally sweetened
quick and easy to make

WHAT YOU NEED TO MAKE PECAN PIE NUT BUTTER

You need the following ingredients to make this nut butter (the exact measurements are in the recipe card below):

Pecans – Good source of calcium, magnesium, potassium, and omega-3 fatty acids.
Cashews – Great source of healthy fats, fiber, copper, and magnesium. You can substitute for other nuts, such as almonds, hazelnuts, or peanuts.
Vanilla – I used vanilla powder, but you can also use vanilla extract or paste.
Cinnamon – adds warm depth of flavor.
Sea salt – balances the sweetness.
Coconut oil – You can substitute it for any oil neutral in taste.
Maple syrup – sweetens the butter. Also, the more maple syrup you add, the more thick the butter will be.
Rum – adds more flavor. You can substitute it for bourbon. Optional ingredient.

Equipment you need:

Baking tray
High-speed blender or food processor – To make the nut butter smooth and creamy, you will need good quality high-speed blender or food processor. Use a blender tamper accelerator to push down the nuts to make it easier to blend.
Glass jar with lid – for storage

HOW TO MAKE HOMEMADE PECAN PIE NUT BUTTER

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Roast pecans and cashews

Preheat the oven to 350°F (180°C). Add pecans and cashews to a baking tray and bake for 7-9 minutes, or until golden brown. Mix them through a few times. Be careful not to burn them.

After roasting, remove from the oven and let cool slightly.

2. Step: Make pecan pie nut butter

To the high-speed blender (or food processor), add roasted pecans, cashews, vanilla, cinnamon, and a pinch of salt and blend on low speed until the nuts are all evenly mixed. Scrape down the sides as needed. Then blend on high speed until it forms into creamy butter. If you’re using a high-speed blender, use a blender tamper accelerator to push down the nuts while blending. The blending might take from 4-10 minutes, depending on your blender/food processor.

Once the butter is creamy and smooth, gradually add in coconut oil, maple syrup, and rum. Blend until incorporated.

Transfer the butter to a jar and let cool completely without any cover.

HOW TO SERVE NUT BUTTER:

with Medjool dates
on top of smoothie bowl, porridge, pancakes, waffles, granola bowl
mix in a smoothie, ice cream, milkshake
bake into cookies, muffins, loaf, brownies
spread over a slice of toast, banana bread, pumpkin bread
spoon from a jar

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE HOMEMADE NUT BUTTER?

Store the nut butter in a glass jar at room temperature or in the fridge (it may thicken a bit in the fridge).

HOW LONG DOES HOMEMADE PECAN PIE NUT BUTTER LAST?

The nut butter will last for up to 2 weeks at room temperature or up to a month in the refrigerator.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.

Want to save this recipe for later? Add it to your board on Pinterest!

Ingredients

130 g raw pecans
130 g raw cashews
1/4 tsp ground vanilla, optional
1/4 tsp ground cinnamon
pinch salt
1 ½ tbsp coconut oil, melted
1 tbsp maple syrup
1 tsp dark rum, optional

Instructions

Preheat the oven to 350°F (180°C). Add pecans and cashews to a baking tray and bake for 7-9 minutes, or until golden brown. Mix them through a few times. Be careful not to burn them.
After roasting, remove from the oven and let cool slightly.
To the high-speed blender (or food processor), add roasted pecans, cashews, vanilla, cinnamon, and a pinch of salt and blend on low speed until the nuts are all evenly mixed. Scrape down the sides as needed. Then blend on high speed until it forms into creamy butter. If you're using a high-speed blender, use a blender tamper accelerator to push down the nuts while blending. The blending might take from 4-10 minutes, depending on your blender/food processor.
Once the butter is creamy and smooth, gradually add in coconut oil, maple syrup, and rum. Blend until incorporated.
Transfer the butter to a jar and let it cool completely without any cover. Enjoy!

Notes

Storing:

Store the nut butter in a glass jar at room temperature for up to 2 weeks or in the fridge for up to a month.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1tbsp (15g) | Calories: 93kcal

Did you make this recipe?Tag @plantifulbakery on Instagram and hashtag it #plantifulbakery!

Nutrition Facts

Serving: 1 tbsp (15g) / Calories: 93kcal / Total Fat: 8,5g / Saturated Fat: 1,8g / Cholesterol: 0mg / Total Carbohydrate: 3,5g / Fiber: 0,9g / Sugar: 1,2g / Protein: 1,8g / Sodium: 8mg / Potassium: 72mg / Iron: 0,6mg

PECAN PIE NUT BUTTER

THIS PECAN PIE NUT BUTTER IS:

WHAT YOU NEED TO MAKE PECAN PIE NUT BUTTER

Equipment you need: