PECAN-PIE BUTTER

Homemade pecan butter, flavored with pecan-pie flavors!

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When I developed TMJ, and crunchy foods started to cause pain, nuts were one of the foods I missed the most, along with salad (I know, weird, right?! 🙂) and apples. I continued to eat nuts through nut butter, however, but because peanut butter is the cheapest and most accessible, the variety of nuts I ate dwindled. Almond butter, cashew butter, and high-specialty nut butters are usually way overpriced, and some are difficult to find. I discovered through a library cookbook how easy it is to make your own nut butter and how much cheaper it is, too! I expanded my repertoire to walnut butter, pecan butter, sunflower seed butter, and pumpkin seed butter in an effort to increase the phytonutrients in the diet. 

Today’s recipe is pecan-pie butter, inspired by my sister’s favorite pie. It’s pecan butter, but it’s flavored with inspiration from pecan pie. It forgoes the corn syrup, and is mostly sweetened with dates that lend their caramel undertones for that classic pecan pie-vibe.  

The ingredients are minimal and blend together into a creamy, soft texture.

Let’s go through them!

Pecans - raw, can be halves or pieces

Dates - Medjool variety (Trader Joe’s sells them the cheapest I’ve found so far!)

Brown Sugar - light or dark, whatever you have on hand

Vanilla - good, high quality lends the best flavor

Cinnamon - ground, the fresher the better

PECAN-PIE BUTTER (GF, V, DF, SD)

What You'll Need:

• 8 ounces raw pecans, halves or pieces

• 1 tablespoon brown sugar

• 1 teaspoon vanilla

• 4 dates

• ½ cup date soaked water

• 1 teaspoon cinnamon

  
  

How To Make it

1.  Remove the pits from the dates, then soak the dates in boiling water for 15-20 minutes to soften them. Reserve ½ cup of the water, and blend it with the dates until a runny date paste forms.

2. Add the pecans to a large food processor or powerful blender. If using the same one in which the date paste was made, clean it first to ensure that the pecans blend smoothly. Make sure to scrape down the sides a few times to prevent any nut chunks. 

3. Mix the brown sugar and vanilla together, then add to the blender along with the date paste and cinnamon. Puree until smooth, creamy, and thick. 

4. Store in the fridge, and enjoy however you like to use nut butter. It’s great on oatmeal, fruit, toast, or by the spoonful! 🙂

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Abby