Power Butter
  • 1½ cups raw almonds (or 1 ½ cups unsweetened natural almond butter)
  • 5 Tbsp. virgin coconut oil
  • ½ cup raw pumpkin seeds (pepitas)
  • ⅓ cup raw sesame seeds
  • 3 Tbsp. chia seeds
  • ¼ cup flax seeds
  • ¼ cup hemp hearts
  • 1 Tbsp. pure maple syrup or agave, plus more to taste
  • 1 tsp. kosher salt
  1. If making your own almond butter base, preheat the over to 350º. Otherwise, skip to step 3.
  2. Toast almonds until just starting to release oils and turn a bit brown. Watch carefully - they're done as soon as you get a hint of the toasted nut aroma. Place in food processor* and grind for 6-8 minutes. Scrape down sides and test consistency. Depending on your processor, you may need to go as long as 12 minutes or more to get the creaminess you want. Be patient.
  3. Meanwhile, heat oil and pumpkin seeds in a large skillet over medium, stirring occasionally, until oil is melted and pumpkin seeds are just starting to turn golden, about 3 minutes. Add sesame, chia and flax seeds and hemp hearts and cook, stirring constantly, until sesame seeds are golden and hemp starts to turn gold and pop, about 2 minutes. Transfer seeds to a large bowl and add almond butter, maple syrup and salt. Stir vigorously until smooth; let cool.
* I have a Vitamix that I love - and I've made nut butters in it too. I've just found that my Cuisinart food processor does a better job.

Do Ahead: Power Butter can be made 2 weeks ahead. Store airtight at room temperature. Keeps longer in the refrigerator, and freezes well.
Recipe by Raisin & Fig at https://www.raisinandfig.com/power-nut-butter/