Homemade nut butter is one of my favorite things to make for Passover! Toast up your nuts and blend in a food processor until creamy – that’s it! I blend Hazelnuts with chocolate for homemade Nutella, almonds with honey and walnuts with espresso powder and sugar!
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Gingerbread Pecan Nut Butter
1 cup raw pecans
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
1/8 tsp cloves
1/8 tsp sea salt
2 tbsp Silan (date honey)
Method:
Preheat oven to 350°. Spread pecans on a parchment lined baking sheet and bake for 15 minutes. Add to a food processor and blend until creamy, scraping down the sides as needed. Add spices and sweetener and blend to incorporate.
Store in an airtight container in the fridge for up to 2 weeks!
Serve over matzo, use as a dip for fruit, or swirl into yogurt or ice cream.
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