1 cup Mariani Whole Almonds (raw, unsalted)
1 cup Mariani Walnuts (raw, unsalted)
1/4 – 1/2 cup avocado oil
2 tablespoons blackstrap molasses
2 tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon 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. Process until smooth, approximately 10-12 minutes, scraping down the sides of your food processor every couple of minutes. If you need more oil to loosen the butter, drizzle in the additional 1/4 cup of avocado oil with the food processor on .
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.