1 cup Mariani Whole Almonds (raw, unsalted)
1 cup Mariani Walnuts (raw, unsalted)
1/4 – 1/2 cup avocado oil
2 tbsp blackstrap molasses
2 tbsp brown sugar
1 tsp cinnamon
1/2 tsp ginger
1/8 tsp cloves
1/4 tsp nutmeg
1/4 tsp salt
In the bowl of a food processor fitted with the "s" blade, pulse the walnuts and almonds 5-6 times to chop, then process for 2-3 minutes until it looks like flour.
With the machine running on high, slowly drizzle 1/4 cup of the avocado oil into the machine, which will loosen up the butter and process until smooth, 10-12 minutes, scraping down the sides of your food processor every couple of minutes. If you need more oil to loosen the butter, with your food processor on drizzle in the additional 1/4 cup of avocado oil.
Add in molasses, brown sugar, cinnamon, ginger, cloves, nutmeg and salt and process for another 1-2 minutes until you are satisfied with the consistency of the nut butter.
Use immediately or store in the refrigerator for up to 2 weeks.