1 cup cashews
1/2 cup pecans
2 teaspoons vanilla extract
3 teaspoons cacao powder
1 teaspoon Himalayan pink salt
4 teaspoons Swerve or favorite sweetener to taste
2–3 teaspoons coconut oil optional
- Preheat the oven to 350° (177 C). Add the raw cashews and pecans to a baking sheet. Bake until light golden brown with a yummy nut smell for 5-10 minutes or until fragrant. Keep a close eye on the nuts as you roast them so they don’t scorch or burn. Taste the nuts to get the flavor just right.
- Let the nuts cool right on the pan for about 10 minutes so they are cool to the touch.
- Put cooled nuts and all the other ingredients into the bowl of your food processor in the order listed. Secure the lid, pulse, and/or blend on the fastest setting until smooth, about 5-10 minutes, or your desired consistency. Use a spatula or tamper to scrape down the sides of the bowl and press toward the blades when necessary.
Blender. Use a food processor; a standard blender will not blend fully or adequately.
Storage. Store chocolate nut butter in a glass jar with an airtight lid in a cool, dark place for up to 3 weeks. Or store it in the fridge for about one month.
Sweeteners. If you use natural sweeteners like Swerve, they measure just like sugar. For example, use 1 cup of Swerve equals 1 cup of sugar. Read the sweetener’s label to get the right sweetness for your taste.
- Prep Time: 15
- Cook Time: 10
- Category: Snack
- Method: Food Processor
- Cuisine: American
Keywords: pecans, cashews, nut butter, homemade cashew butter, how to make nut butter, keto, keto-friendly