Gingerbread Nut Butter



  • 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


  1. 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.

  2. 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.

  3. 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.