Toasted Pecan Butter
30g Coconut Oil (we use Cooking Coconut Oil as this has no flavour)
Optional: 10-20g Sweetener (stevia & erythritol, or monkfruit & erythritol blend) e.g. Truvia, Natvia, Pure Via, Lakanto. (click here for recommended brands & conversions)
If you're using a large food processor, it's best to make a large batch - otherwise the pecans may not break down fully. If you're using a smaller processor (we use the mini Ninja chopper), you could halve these quantities.
Roast the pecans in an oven tray for around 5-10 minutes at 170°C. They don’t take long!
Add the pecans to a food processor, along with the coconut oil. This won’t need to be melted prior - the pecans should be warm enough to do this.
Blitz the pecans and coconut oil together for around 30 seconds. You should notice a change in the mixture as it forms a butter. Our mini Ninja chopper will usually do this in one burst, but you can do this in intervals if needed.
That’s it! Add sweetener if you prefer and blitz for a few more seconds.
Once cool, store the pecan butter in a jar in the cupboard. It should last several weeks, provided you don’t double dip!