- In a blender, purée all of the ingredients until smooth. Use a spatula to scrape down the sides of the blender as needed. Do not add water. Transfer to an airtight container. The butter will keep for 3 weeks in the refrigerator.
Avoid adding any liquid sweeteners to your nut and seed butters. They tend to over thicken the mixture as you blend the ingredients. As a result, your butter will not be spreadable and will be closer in texture to an energy ball.
We prefer the complex flavours of coconut oil for this recipe, but sunflower oil or almond oil also work well.