Nothing can replace the taste of homemade nut butters. You can make the process quicker by skipping roasting the nuts, but the flavour will be a little less richly developed, so we recommend you roast them. Keep the butters in sterilised airtight containers‚ ideally jars with a rubber seal. They'll keep in the fridge for up to a month!
<item-todo-done>1 tbsp maple syrup<item-todo-done><item-todo-done>500g nuts - we recommend pecans<item-todo-done><item-todo-done> almonds or peanuts<item-todo-done><item-todo-done> coconut oil - or olive oil<item-todo-done><item-todo-done> optional<item-todo-done><item-todo-done> salt<item-todo-done>
<item-todo-done>2 tbsp maple syrup<item-todo-done><item-todo-done>1000g nuts - we recommend pecans<item-todo-done><item-todo-done> almonds or peanuts<item-todo-done><item-todo-done> coconut oil - or olive oil<item-todo-done><item-todo-done> optional<item-todo-done><item-todo-done> salt<item-todo-done>
Preheat oven to 180°C | Baking sheet | Sterilised jar | Powerful blender