Homemade Blueberry Almond Pecan Butter
Servings: 16 oz jar
Calories: 80kcal
Homemade Blueberry Almond Pecan Butter! Just a food processor or heavy duty blender and four ingredients needed for this delightful combo. Put it on toast, yogurt, with Medjool dates or straight up by the spoonful. Vegan, paleo and Whole30 compliant.
Print Recipe
Ingredients
- 2 cups raw almonds
- 2 cups raw pecans
- 1 1/2 cups freeze dried blueberries about 2, 1.2oz packages
- 2 TBS macadamia coconut or almond oil (optional but helps smooth out the butter faster)
Instructions
- Preheat oven to 325ºF and place raw nuts on a large baking sheet. Spread evenly in one layer; toast for 8-10 minutes. Let nuts cool on pan for 15 minutes.
- Place slightly cooled almonds and pecans in bowl of food processor with freeze-dried blueberries and cover with lid. Process until everything breaks down and ball starts to form. Scrape down the sides of the bowl when necessary.
- With the motor running, add oil and continue processing until the mixture smooths out. Time will depend on food processor and bowl capacity.
- Continue processing until desired consistency is reached – the longer you process, the smoother and drippier the butter will be.
- Transfer Blueberry Almond Pecan Butter to 16oz jar with lid. Or divide into smaller jars. Store at room temperature, or fridge for longer period of time.
- Enjoy on toast, over oatmeal, with fruit, or quite possibly by the spoonful.
Notes
nutrition approximate, based on 1 TBSP from 16oz filled jar
Nutrition
Serving: 1TBSP | Calories: 80kcal | Carbohydrates: 3g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Fiber: 2g | Sugar: 1g