Recipe Cinnamon Roll Nut Butter
October 12, 2016
This combo of fibre-rich pecans, vitamin-rich cashews, and protein-packed hemp seeds—slightly sweetened with maple syrup and cinnamon— inspires the most delicious nut butter. Think cinnamon-roll flavour with zero grams of guilt!
- 1 cup raw pecans
- 1 cup raw cashews
- ¼ cup hulled hemp seeds
- ¼ tsp sea salt
- 1 ½ tsp ground cinnamon
- 1 tsp vanilla extract
- 4 tsp maple syrup
- 1 ½ Tbsp walnut oil (or melted coconut oil)
- Preheat oven to 350°F. Heat pecans and cashews on a rimmed baking sheet until lightly toasted and fragrant; approximately 7 minutes. Let cool completely.
- Add toasted nuts to food processor and grind until coarsely chopped. Add salt, cinnamon, and hemp seeds and continue processing until nut butter forms, pausing often to scrape down the sides and redistribute mixture. Once nut butter is fairly smooth, add vanilla, maple syrup, and oil and continue blending until desired consistency is achieved, scraping down the sides from time to time.
- Let nut butter cool before transferring to resealable container. Store in refrigerator.