Recipe by Wholefood.Me
- 240g coconut flakes
- 135g raw pecan nuts
- 20g maple syrup
- 2g sea salt flakes
- 2g ground cinnamon
Lightly toast the coconut flakes. Cool completely.
Place coconut flakes in the jug of a blender along with all other ingredients. Process until smooth, stopping intermittently to scrape down the sides and push down.
Spoon into a clean glass jar. Allow to cool completely before putting the lid on. Nut butter keep in a cool corner of your pantry for up to a month.