Nut and seed butters are some of my absolute favorite foods to eat! I eat nut and seed butters right off the spoon, on cut up fruit, mixed into oatmeal, on top of cookies, ice cream, pancakes, waffles, and sprouted grain toast. Nut and seed butters are so simple to make and you can create fantastic combinations depending on what you like.
I’m a huge pecan and coconut lover so I had to put the two together to create this creamy dark chocolate pecan coconut butter and I’m so glad I did! The combination of buttery pecans and coconut is so addictive and when you add dark chocolate to the mix it takes this nut butter over the top!
I have been taking a small break from putting up new recipes and holistic health articles on my site so I could focus on working with some new clients who really needed my help to improve their health with a combination of powerful essential oils, Alcat food and chemical sensitivity testing, and my personalized coaching programs based on whole foods, healthy lifestyle tips and superfoods. If any of you need help with your health challenges feel free to contact me by phone at 310.866.6944 or by email at firstname.lastname@example.org.
Now that these clients are on their new path to radiant health, I am back to share some delicious whole foods recipes that I personally eat on a daily basis and I hope all of you will make these recipes a part of your weekly diet too! Today’s mouthwatering recipe comes together in minutes if you have a powerful blender or food processor. I used my Blendtec high speed blender with the twister jar because it creates smooth, creamy nut and seed butters without any extra effort on my part.
This recipe has 7 ingredients that I always keep on hand in my kitchen including raw pecans, organic dark chocolate, pure vanilla extract, organic virgin coconut oil, raw coconut nectar, cinnamon bark essential oil, and Himalayan pink salt. If you don’t have pecans available you can make this recipe with blanched almonds, raw macadamia nuts or raw cashews. Once I finished making the recipe, I topped it with superfoods including goji berries and raw cacao nibs.
I enjoyed eating this tasty butter right off the spoon with the berries and nibs and then I created a banana split the next day with this nut butter along with homemade coconut milk pecan ice cream, dried raspberries, goji berries, coconut flakes and hemp seeds. YUMMY! I ate the banana split so fast that the ice cream barely had a chance to melt because it was so good! Whoever thinks that eating healthy is bland, boring and without flavor has not tried any of my recipes!
I’m currently testing a new gluten free baked goods recipe with pumpkin and a bunch of other tasty new fall recipes so be sure to sign up for my email updates or check back every week to get my latest recipes. I hope you make my easy creamy dark chocolate pecan coconut butter recipe and reap all the benefits that come from enjoying delectable nourishing whole foods!
What’s some of your favorite nut and seed butters? Please contribute to the conversation by leaving a comment below.
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Creamy Dark Chocolate Pecan Coconut Butter
Gluten-Free, Dairy-Free, Soy-Free, Paleo, Vegan, Vegetarian
Makes around 1 cup
1 cup raw pecans
2 teaspoons melted organic virgin coconut oil (I used this brand)
⅛ teaspoon Himalayan pink salt
½ -3 ounce organic dark chocolate bar (I used this brand)
1 drop cinnamon bark essential oil or ⅛ teaspoon organic cinnamon powder
1 tablespoon organic raw coconut nectar (I used this brand)
1 teaspoon pure vanilla extract
1. Place pecans, coconut oil, and pink salt in your blender jar or food processor and blend or pulse in the food processor until the nut butter is smooth. This only takes a few minutes in a high powered blender but it may take up to 15 minutes in a food processor. If your blender or food processor is having trouble breaking down the nuts just add 1 more teaspoon of melted coconut oil and keep blending.
2. Break the dark chocolate bar in half and then break the half bar into smaller pieces and add it along with the cinnamon oil or cinnamon powder and blend until the chocolate melts and the nut butter is creamy and smooth. This only takes less than a minute so don’t over process the nut butter.
3. Pour the butter into a small glass jar with a lid and stir in the coconut nectar and vanilla extract with a spoon. Enjoy or store at room temperature for up to a week or two if it lasts that long!