So you know how they say we all have our own individual love languages . . .

Well, I’m pretty sure that homemade nut butter is mine.

You guys, I am so sorry for skipping out on you last week! I had my first (and hopefully last) ever real, deal migraine.

The migraine itself lasted a solid 2 days and let me tell you it knocked me off my feet!

And that post migraine hangover . . . that bad boy lingered on for a full week which, as you can imagine, was all kinds of awesome. Said no one, ever!

Ugh – so not cool, not cool at all!

You know what is all kinds of awesome and seriously cool?!

Apart from you, of course 😘😘😘

Homemade nut butter!!!

And that’s exactly what we are going to make today.

Except we’re not just making any ol’ nut butter , no siree’ – not for my super awesome, crazy cool sweet invisible internet BFF’s  . . . you only get the best of the best!

And that’s exactly what we have here . . .

The best of the best for the best of the best.

Now, allow me to introduce you to my latest obsession . . .

Healthy, homemade roasted pistachio almond butter!!!!

Golden delicious, nutrient rich almonds and some pretty little pistachios are oven roasted and blended with a generous pinch of salt to bring you a creamy, dreamy. deliciously buttery, lightly salted nut butter that is so insanely delicious that life as you know it will be changed forever!

Ladies and gentlemen I am here to tell you that there is a brand new, seriously awesome, incredibly cool nut butter on the block and it’s about to rock your world!!!

3 ingredients, 10 minutes in the making and you guys . . . I can’t even!

I mean, roasted almonds on their own = awesome

Pretty little pistachios  (seriously how cute are they with their vibrant, green and purple exterior?!) = also, all kinds of awesome

So when those two, tasty little, worlds collide what you get is absolute, edible, awesomeness personified.

Ahhh you guys, I am so beyond excited about this delicious new collaboration. One taste and I know you are going to just love, love, love it as much as I do!

It’s thick and creamy, deliciously buttery, perfectly salted and simply divine!

What’s not to love?!

Would you just look at it?! 😍😍😍

As always our healthy, homemade almond butter is made with no refined flours or sugars, using just a handful of real food ingredients that I bet you have on hand already.

No weird additives or unpronounceable ingredients – just almonds, pistachios, a cheeky pinch of salt and a whole lotta love is all you need! ❤️❤️❤️

And, once you’ve roasted those golden delicious, nutrient rich almonds and pretty little pistachios you’re divine little jar of edible awesomeness comes together in a matter of minutes!

So much to love I tell you, and love it you will!

Oh and FYI – this pretty little jar of salted, roasted pistachio almond butter also happens to be naturally vegan, gluten free, dairy free, paleo friendly and whole30 compliant but, most importantly, it’s seriously delicious and you need it in your life like, yesterday!

All natural, thick and creamy, deliciously dreamy, lightly salted, healthy, homemade, roasted pistachio almond butter . . .

Seriously, stop what you’re doing – this needs to happen NOW!

Make it. Eat it. Love, love, love it.

Roasted Pistachio Almond Butter
{Vegan, Gluten Free & Paleo Friendly}

Makes approx 2 1/2 cups All natural, quick and easy, creamy, dreamy, velvety smooth, lightly salted, healthy, homemade, roasted pistachio almond butter

Ingredients –

2  cup of raw almonds

1  cup of pistachios, shelled

1/2 (heaping) teaspoon of salt flakes

Method –

1 – Preheat your oven to 175’C (350’F)

2 – Line a large baking sheet with baking/parchment paper (or a non stick silpat mat) then add your almonds and pistachios, making sure they are spread evenly – aka not crowded.

3 – Roast your nuts for 7-10 minutes, until gloriously golden, deliciously fragrant and lightly toasted.

4 – Pour your golden, delicious roasted nuts into the bowl of your food processor or blender, add salt and process until smooth and creamy (or your desired consistency). Initially the almonds would grind down into a powder, give it a minute or two and the oils will extract and it will become deliciously, thick, rich and creamy. You may need to stop and scrape down the sides of the bowl occasionally.

5 – Once you have blended to your desired consistency have a cheeky taste test (or two) and adjust seasoning as needed.

Note – If you prefer a thinner consistency feel free to add a drizzle of coconut oil to thin it out.

7 – Store in an airtight container in the fridge. It should keep well for up to 2 weeks – but I highly doubt it will last that long! (← seriously, good luck with that 😉 )

Enjoy xoxo

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Question of the day –

Are you a fellow nut butter addict? What’s your fave flavor? Or brand? Or recipe? And your fave way to eat it?! Straight up by the spoonful, with fruit, on toast, on chocolate?! Tell me . . . details please

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your roasted pistachio almond butter (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to 🙂

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