Ingredients
Directions
Preheat the oven to 350 degrees F.
Spread the pecans and walnuts out evenly on the baking sheet. (They can all go on the baking sheet together since they’ll all go into the food processor together.)
Bake for 8 minutes, tossing halfway through.
Allow to cool slightly but transfer them to the food processor while still warm.
Blend until smooth.
Add the hemp, flax, and chia seeds and pulse 5–10 times until they’re mixed with the nut butter but not blended (for some crunchy texture!).
Chef’s Notes
Substitutions
Substitute hazelnuts, peanuts, or Brazil nuts for any of the nuts above.
Add more of any of the nuts above in place of another nut.
If you like even more texture or a variety of seeds, substitute pumpkin or sunflower seeds in place of hemp, flax, or chia seeds.
Prep Ahead
Roast the nuts ahead of time and store in an airtight container in the refrigerator for up to two weeks before making the nut butter blend.
Storage
Store your nut butter in the refrigerator for up to 60 days or freeze for three months.
12 servings
Ingredients
Directions
Preheat the oven to 350 degrees F.
Spread the pecans and walnuts out evenly on the baking sheet. (They can all go on the baking sheet together since they’ll all go into the food processor together.)
Bake for 8 minutes, tossing halfway through.
Allow to cool slightly but transfer them to the food processor while still warm.
Blend until smooth.
Add the hemp, flax, and chia seeds and pulse 5–10 times until they’re mixed with the nut butter but not blended (for some crunchy texture!).
