A delicious homemade cookie butter made with pecans, cashews, coconut shreds, and flavored with cinnamon and vanilla. It's low in sugar and packed with healthy fats, making it a great addition to your pantry.
1: Preheat oven to 350F.
2: Spread the cashews and pecans evenly out over a baking sheet.
3: Roast for 8 minutes.
4: Remove from oven and sprinkle coconut shreds over nuts.
5: Bake another 2 minutes, toss, and bake for another 1-2 minutes until most of the coconut shreds are browned.
6: Add nuts and coconut to food processor or powerful blender.
7: Blend until a smooth nut butter forms, scraping down the sides a few times.
8: Once smooth, add seasonings and coconut sugar. Start with 1 tsp of coconut sugar and adjust to taste.
9: If you like it runny, store in an airtight container in the pantry. If preferred, store in the fridge.
