Homemade Chocolate Nut Butter

Homemade Chocolate Nut Butter

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.

Notes:

Honey or maple syrup can be substituted for the coconut nectar if desired.

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This post is linked to Gluten Free Recipe Round-Up,  Minimal Ingredient Mondays , MMM link up party, Mostly Homemade MondaysMotivation Monday, Natural Living Monday , Gluten Free Tuesday , Tasty Tuesdays , Tuned-in Tuesday , Allergy-Free Wednesdays , Gluten-Free Wednesdays , Real Food Wednesday , Wellness Wednesday , Waste Not Want Wednesday , Healing With Food Friday , Unprocessed Fridays , Wellness Weekend , Whole Food Fridays

 

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