Chunky Nut Butter and Sun Butter
Makes 1 ½ cups
Rich, sweet, and satisfying – the harmony of roasted nuts, fragrant honey, and smooth subtle coconut oil. If your household must accommodate allergies to tree nuts make Sun Butter by using sunflower seeds in this recipe.
2 cups roasted Crispy Nuts or Sunflower Seeds (or a combination of nuts and/or seeds)
3 tablespoons extra-virgin coconut oil, at room temperature (about 70 degrees F)
2 tablespoon raw, unfiltered honey
1/4 teaspoon unrefined sea salt, coarsely ground (optional)
Assemble the food processor and fit it with the metal blade. Add the nuts and/or seeds. Process until they become well chopped and begin to stick together, about 1-2 minutes. Add the coconut oil, honey, and optional salt. Process until the mixture becomes well combined and spreadable, about one minute.
Store most nut butters tightly covered, at room temperature, for up to one month. Butters made with walnuts or sunflower seeds (sun butter) should be stored tightly covered in the refrigerator for up to a month. To soften, remove from the refrigerator 20 minutes prior to serving. Remember to stir before using to incorporate any separated oil.