Walnut-Almond Butter

By Kelsy on April 10th, 2011

One pint of holy cow good. I'm not sure why I put a date on it - it's always gone within a few days!

A variation on a theme! Quite rich and so delicious. Don’t skip soaking and dehydrating your nuts – it makes them digestible and, in the case of walnuts, makes them less bitter.

Makes approx. 2 cups
1 c crispy almonds
2 c crispy walnuts
1/2 c ghee (room temp) or coconut oil (barely melted)
1 T raw honey
1 t sea salt (finely ground Celtic or Himalayan)

Grind nuts and sea salt in food processor to fine powder (like flour). Add honey and coconut oil or ghee and process until smooth. Store in fridge.

This post is part of Lunchbox Love.