Gingerbread Cookie Pecan Butter by Abby's Food Court

dairy free gluten free home cooking plant-based snack vegan

Images and recipe by Abby's Food Court

*Serving 1 cups

INGREDIENTS
  • 2 Cups pecans 
  • 1 Tsp cinnamon 
  • 1.5 Tsp ground ginger 
  • 1/2 Tsp ground cloves 
  • 5 Medjool dates (remove seeds) 
  • 1/4 Tsp sea salt 

INSTRUCTIONS

  • Add the pecans to the NutraMilk. Process on the "Butter" setting for 3 minutes until creamy.
  • Add in the spices and process on the "Butter" setting for another 2 minutes.
  • Store in an airtight glass container in the refrigerator for up to 1 week.
  • Serve on toast, as icing on cupcakes/muffins, or eat right from the jar (it's THAT good!).

See full recipe here: https://www.abbysfoodcourt.com/recipes/gingerbread-cookie-pecan-butter



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