Cardamom chia nut butter

Nut butters are easy to make at home. You can really use any nut or seed. I sometimes use leftover bits to clean out the fridge and complete the two cups. Sunflower seeds, pumpkin seeds, hazelnuts, or walnuts would all work here. Choose a combo you like! 

Cardamom chia nut butter
makes about 1 cup

1 cup cashews
1 cup almonds
1 tsp chia seeds
1/8-1/4 tsp ground cardamom
1/4 tsp sea salt
1/2 tsp virgin coconut oil
1/4 tsp vanilla extract (or scraped vanilla bean from 1/2 inch section of bean)
raw honey, to taste

Preheat oven to 325'. Lightly roast the nuts, about 7-9 minutes. Let cool.

Add to food processor with salt, 1/8 tsp of cardamom and chia seeds. (If using vanilla bean, add it here). Blend for 1 minute. Add in coconut oil and let the machine run for about 2 minutes. At this point, the mixture will be crumbly and just starting to mush together into a ball. Stop machine and scrape down the sides. Process for another 4 minutes. It will get look sticky and start to smooth out. Scrape down the sides again, add vanilla extract and run for another 4-5 minutes until smooth. Total time processing is about 10-12 minutes. Taste for seasoning. If it needs another bit of cardamom, add it in and pulse to blend. 

Transfer to glass jar. Mix in honey to taste. Let cool and store in fridge for up to 2 weeks. 

ps: this is a nice summary comparing the best coconut oils