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