Vanilla Bean Almond Pecan Butter
Servings: 32
Calories: 197kcal
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!
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Equipment
Ingredients
- 2 cups pecans toasted
- 2 cups almonds toasted
- 2 vanilla beans seeds scraped
- 2 teaspoons coconut oil optional
Instructions
- 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.
- 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.
- Transfer Vanilla Bean Almond Pecan Butter to jar with lid. Butter can be stored in fridge or pantry.
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
Each serving is 2 tablespoons. This recipe makes about 2 cups.
Nutrition
Serving: 2tbsp | Calories: 197kcal | Carbohydrates: 6g | Protein: 6g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Fiber: 3g | Sugar: 1g