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Blossom Butter

This is a very versatile “butter” spread to have in the fridge.  It’s sweet, nutty, and sassy!  I use it in recipes that call for some sort of nut butter; it ups the notch just a bit without going over the edge in the coconut department.  It’s good with jicama, apples or just by itself  I keep it in the fridge and it should last about a week.

Product Description

Blossom Butter
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  • 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


  1. Pulse the pecans in a food processor until broken up, add coconut flakes and blend until well combined and starting to emulsify.
  2. With blade running slowing add your oils to complete the emulsification.
  3. Add remaining ingredients and blend to fully incorporate.

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