- 1 cup raw pecans
- 5-7 oz. of unsweetened coconut
- 3-4 TBS extra virgin coconut oil
- 1 TBS MCT oil
- 1 tsp cinnamon
- 1-2 TBS yucon syrup
- 1 tsp vanilla
- a pinch of salt
- Pulse the pecans in a food processor until broken up, add coconut flakes and blend until well combined and starting to emulsify.
- With blade running slowing add your oils to complete the emulsification.
- Add remaining ingredients and blend to fully incorporate.