Looking for a healthier treat that’s super satisfying? You’ll love this creamy homemade nut butter with a touch of sweetness and chocolate. Add a dollop on to a bowl of mixed berries and banana, mix into your morning oatmeal, or enjoy it by the spoonful! You really can’t go wrong.
Tip: Swap out cacao nibs for mini chocolate chips. If you like a thinner spread, add one tablespoon of any oil of your choice until your desired consistency is achieved.
This dish contains the following allergens: Tree Nuts
Cooking mode
Step-by-step instruction without your screen going to sleep
1/2 cup
roasted almonds
1/2 cup
roasted cashews
1/2 cup
roasted pecans
1/2 teaspoon
kosher salt
1 tablespoon
granulated sugar
1/2 tablespoon
vanilla extract
2 tablespoons
coconut oil
3 tablespoons
cacao nibs
1/2 cup
roasted almonds
1/2 cup
roasted cashews
1/2 cup
roasted pecans
1/2 teaspoon
kosher salt
1 tablespoon
granulated sugar
1/2 tablespoon
vanilla extract
2 tablespoons
coconut oil
3 tablespoons
cacao nibs
Utensils
Medium Bowl
Rubber Spatula
Step 1
Install the blade assembly in the 34-ounce Pitcher.
Step 2
Place all ingredients except the cacao nibs in the pitcher in the order listed. Install lid on pitcher, then install pitcher on motor base.
Step 3
Select SPREAD. Twist the built-in tamper counterclockwise continuously while blending until program is complete.
Step 4
Remove lid from pitcher after blending. Transfer mixture into a bowl and fold in cacao nibs. Transfer to an airtight container and store in the fridge for up to one month or in the freezer for up to 3 months.
Install the blade assembly in the 34-ounce Pitcher.
1/2 cup
roasted almonds
1/2 cup
roasted cashews
1/2 cup
roasted pecans
1/2 teaspoon
kosher salt
1 tablespoon
granulated sugar
1/2 tablespoon
vanilla extract
2 tablespoons
coconut oil
3 tablespoons
cacao nibs
1/2 cup
roasted almonds
1/2 cup
roasted cashews
1/2 cup
roasted pecans
1/2 teaspoon
kosher salt
1 tablespoon
granulated sugar
1/2 tablespoon
vanilla extract
2 tablespoons
coconut oil
3 tablespoons
cacao nibs
Step 2 of 4
Place all ingredients except the cacao nibs in the pitcher in the order listed. Install lid on pitcher, then install pitcher on motor base.
1/2 cup
roasted almonds
1/2 cup
roasted cashews
1/2 cup
roasted pecans
1/2 teaspoon
kosher salt
1 tablespoon
granulated sugar
1/2 tablespoon
vanilla extract
2 tablespoons
coconut oil
3 tablespoons
cacao nibs
1/2 cup
roasted almonds
1/2 cup
roasted cashews
1/2 cup
roasted pecans
1/2 teaspoon
kosher salt
1 tablespoon
granulated sugar
1/2 tablespoon
vanilla extract
2 tablespoons
coconut oil
3 tablespoons
cacao nibs
Step 3 of 4
Select SPREAD. Twist the built-in tamper counterclockwise continuously while blending until program is complete.
1/2 cup
roasted almonds
1/2 cup
roasted cashews
1/2 cup
roasted pecans
1/2 teaspoon
kosher salt
1 tablespoon
granulated sugar
1/2 tablespoon
vanilla extract
2 tablespoons
coconut oil
3 tablespoons
cacao nibs
1/2 cup
roasted almonds
1/2 cup
roasted cashews
1/2 cup
roasted pecans
1/2 teaspoon
kosher salt
1 tablespoon
granulated sugar
1/2 tablespoon
vanilla extract
2 tablespoons
coconut oil
3 tablespoons
cacao nibs
Step 4 of 4
Remove lid from pitcher after blending. Transfer mixture into a bowl and fold in cacao nibs. Transfer to an airtight container and store in the fridge for up to one month or in the freezer for up to 3 months.
