Oatmeal Cookie Nut Butter

My favorite recipe with dates!

This homemade nut butter recipe is from one of my go-to recipe websites:

http://thehealthyfoodie.com/non-paleo-recipes/

I seriously eat this by the spoonful as a snack! Another favorite way to eat it is on a cinnamon rice cake with raisins or apple slices and cinnamon. YUM!

OATMEAL COOKIE NUT BUTTER

Yield: Yields about 2 cups

NF based on 1 tbsp

Photo Credit: The Healthy Foodie

INGREDIENTS

Part I

• 1/2 cup raisins
• 1/2 cup pitted dates
• 1/2 cup walnuts

Part II

• 2 cup unsweetened shredded coconut
• 1 cup raw macadamia nuts
• 1/2 cup raw cashew pieces
• 1/2 cup coconut oil

Part III

• 1/2 cup unpasteurized honey
• 1 tbsp pure vanilla extract
• 1/4 tsp himalayan salt
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg

INSTRUCTIONS

1. Start by adding the raisins, pitted dates and walnuts to the bowl of your food processor
2. Pulse a few times until you get a mixture that has the consistency of small pebbles. Remove and set aside.
3. Add the shredded coconut, cashew pieces, macadamia nuts and coconut oil to the bowl of the food processor. Process until very smooth and creamy, about 8-10 minutes total, scraping the sides from time to time.
4. Add the honey, vanilla, salt, ground cinnamon and nutmeg. Resume processing for just a few seconds, until well combined. Do not over process at this point or your nut butter may want to separate.
5. Add reserved date raisin mixture and pulse a few times, very quickly, just to get everything mixed in, no more.
6. Transfer to a clean glass jar and allow to rest for 24 hours so the nut butter can firm up a bit and flavors have a chance to fully develop.

http://thehealthyfoodie.com/oatmeal-cookie-nut-butter/