Prep Time: 25 min Cook Time: 10 min Servings: 1 1/2 cup
As the saying goes, an apple a day keeps the doctor away. However, the apple is made even more delicious when topped with nourishing and flavourful nut butter. I’m guilty of literally standing in my kitchen eating nut butter by the spoonful. lol. When the kids get home from school, they are starving, and this homemade nut butter spread across your favorite fruit (apples, pears, bananas and even celery are all great choices), bring the best of both worlds into this healthy snack. Crispy, sweet and salty, and so simple to make with just a handful of ingredients, I say this one is a win/win.
2 cups raw walnuts
1 cup raw pecans
3 tablespoons hemp seeds
1 tablespoon raw honey
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt
01.Preheat the oven to 350F. Spread the walnuts and pecans on a large, rimmed baking sheet and toast for about 10 minutes, mixing halfway (keep your eyes on them and make sure they don’t get too dark).
02.Let them cool about 10 minutes. They should be warm, not hot.
03.Transfer the walnuts, pecans and hempseed into a food processor. Blend until creamy, scraping down the sides as necessary. Be patient, it may seem like it will never turn to butter, but it will! It will go from clumps, to a ball against the side of the food processor (keep scraping the sides), then finally it will turn very creamy. If the mixture gets too hot, stop and let it cool down for a few minutes.
04. The processing time takes about 15-20 minutes
05. Once the nut butter is very creamy, blend in the salt, vanilla extract and honey.
06.Pulse several times to combine (keep in mind that the textures thickens slightly when adding the honey, you can leave out the honey if you would prefer it on the smoother side).
Let the nut butter cool to room temperature, then transfer the mixture to a glass jar and tighten the lid. Store in your pantry up to 3 to 4 weeks.