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All you need is a food processor and four ingredients to make the most creamy, decadent homemade Vanilla Bean Almond Pecan Butter. Sugar-free, vegan, and paleo-friendly!
How to Make...

Vanilla Bean Almond Pecan Butter

All you need is a food processor and four ingredients to make the most creamy, decadent homemade Vanilla Bean Almond Pecan Butter. Sugar-free, vegan, and paleo-friendly!

  • Cook Time: 5 mins
  • Total Time: 5 mins
  • Yield: ~2 cups
  • Scale:

Ingredients

Instructions

  1. Place slightly cooled nuts in bowl of food processor and cover with lid. Process for about 1 to 2 minutes, scraping down the sides of the bowl periodically if necessary.
  2. Once your butter is almost at a smooth consistency, with the motor running, add the seeds from the vanilla beans, and 2 teaspoons of coconut oil if desired, and process the butter for another 2-3 minutes, or until desired consistency.
  3. Transfer Vanilla Bean Almond Pecan Butter to jar with lid. Butter can be stored in fridge or pantry.

Recipes Notes:

-I like to buy raw nuts and toast them in the oven at 325F for 8-10 minutes (and then allowing to cool slightly) before adding them to the food processor. You can buy pre-roasted nuts if you like, but watch out for unnecessary/added oils. -I happened to have sprouted almonds on hand that I found in a bulk bin, but feel free to use whatever you prefer. -I have a 12 cup Breville food processor, and 4 cups of nuts allowed me just enough to have the blades work properly while grinding down the nuts into butter consistency. I wouldn’t recommend using less than 3.5 cups in a 12 cup bowl, or it may take much longer to achieve a creamy consistency in the end. *cook time refers to time in processor

Nutrition Information:

  • Serving Size: 2 tbsp
  • Calories: 197
  • Sugar: 1
  • Sodium: 0
  • Fat: 18
  • Saturated Fat: 2
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 6
  • Fiber: 3
  • Protein: 6
  • Cholesterol: 0