Snickerdoodle Nut Butter

• Vegan
• Gluten free
• Paleo

• Baking & Spices

  • 3/4 tsp Cinnamon, ground
  • 1 Salt
  • 1 1/2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 2 tsp Coconut oil

• Nuts & Seeds

  • 1 cup Almonds, raw
  • 1/2 cup Cashews, raw

Found on fooduzzi.com

Description

Directions

• Toast the nuts: Preheat your oven to 350 degrees F. Place almonds and cashews on a baking sheet lined with aluminum foil, and place in the oven. Toast for about 10 minutes, giving the nuts a stir every 2-3 minutes. Nuts will be done when fragrant and golden brown; do not let them burn.
• Make the nut butter: Place toasted nuts in a high-powered food processor and process until smooth. You will need to stop and scrape the sides every so often. Once smooth, add cinnamon, vanilla, coconut oil (if needed), and salt, and blend until combined.
• Store nut butter in a glass container in the fridge.