Homemade Chocolate Nut Butter
1 cup almonds
1 cup pecans
1/2 cup sunflower seeds
Pinch of salt
3 tbsp. natural cacao powder
2 tbsp. coconut nectar
3 to 4 tbsp. coconut oil, melted
Preheat oven to 350 degrees F. Spread almonds, pecans and sunflower seeds on a cookie sheet. Bake for 8 to 10 minutes or until slightly golden. Let cool.
Pour roasted nuts and seeds into food processor. Process for 10 to 15 minutes or until smooth and creamy. Scrape sides of processor during mixing if necessary.
Add the rest of the ingredients and process until smooth and well combined. Makes about 1-1/4 cups.
Honey or maple syrup can be substituted for the coconut nectar if desired.
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