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Raw Pecan Coconut Butter

Posted on July 15th, 2012  |  2 Comments

I was thinking last week that pecan butter sounded like a good idea. Then I got my read on over at Katie Did, saw this little wonder and realized pecan coconut butter was an even better idea.

Of all the nuts out there, I find pecans unique with such a rich, deep flavor without any roasting whatsoever. I’m not against roasting nuts by any means, but it’s an extra step in a recipe and not necessary here so let’s celebrate the rawness we’ve got going on.

Crazy to say, among all the nut love out there, but I’m not the biggest fan of nut butters. Okay, wait, let me correct myself, I don’t let myself become a nut butter fan ’cause I know it’ll be gone in 2 days flat between the two of us and I’m thinking that’s not the best idea for my new salmon colored skinny jeans.

Then again, if I use it for baking or smoothie making or limit myself to one slice of toast (yeah right,) then maybe it can last a week. Too bad I went ahead and licked the spoon and nearly downed 1/4 cup before any I even snapped a photo.

Oh well, at least they’re stretchy jeans.

Check out the recipe on Katie’s site, I did what she did ‘cept used about 2 c. pecans and 1/2 c. finely shredded coconut. Though I’d imagine you can play around with the ratio and different nuts as you like.

Happy Sundaying!

~l

Nut butter fan? What’s your favorite?

 

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2 Responses

  1. [...] friend Lauren at the talking kitchen made this delicious pecan coconut butter.  I used coconut oil instead of shredded coconut because I like the creaminess of coconut oil.  I [...]

  2. […] friend Lauren at the talking kitchen made this delicious pecan coconut butter.  I used coconut oil instead of shredded coconut because I like the creaminess of coconut oil.  I […]

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