We all know how much I adore almond butter.

I could eat it for days on end…maybe – as long as I could add plenty of extra salt and stir in some sprouted almonds for CRUNCH!

Anyway, I’m beginning to become a bit of a nut for other nuts these days too.

Perhaps it was the holidays that re-introduced the sweet little pecan back into my regime. Or, perhaps it was just simply time to toast up something new in my routine.

Either way, pecan butter is simply delicious.
And, toasted pecans with a dash of toasted coconut create the most heavenly aroma.

Toasted Pecan Butter

2 cups whole pecans
1/2 cup unsweetened coconut flakes
1/4 tsp. sea salt
1/4 tsp. ground cinnamon

Preheat oven to 325 degrees.
Using a food processor, very coarsely grind the pecans into pieces.
Transfer to baking tray and toast for about 15 minutes.
Simultaneously toast the coconut either on the same tray or a separate small tray.
While still hot, transfer the pecans and the coconut back into the food processor, adding the salt and cinnamon. 
Purée until super smooth and delicious.

Feel free to add a dash of maple syrup for a little added sweetness.

Liberally consume by the spoonful!