Mixed Nut Paste

Ingredients:

• 0.5 cups coarsely chopped unsalted raw pecans
• 0.5 cups coarsely chopped unsalted raw walnuts
• 0.5 cup unsalted raw cashews
• 1/4 cup unsalted raw peanuts
• 1/4 cup unsalted raw sunflower seeds
• 2 tbsp. l. coconut oil
• 1/4 cup golden raisins
• 1/4 cup coarsely chopped dried pineapple
• 1 tbsp. honey, maple syrup or granulated sugar
• InningsCrunchy toppings such as coconut flakes, chocolate chips, crushed banana chips, or your favorite breakfast cereal

Preparation:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Place the pecans, walnuts, cashews, peanuts, and seeds on the prepared baking sheet and roast until fragrant, about 6 minutes. Cool the nuts and seeds for 5 minutes.
2. Transfer everything to a food processor and add the coconut oil and 1/2 teaspoon of salt. Process, scraping down the sides of the bowl with a spatula as needed, until smooth, 4–7 minutes. The nut mixture will be crumbly at first, but will eventually thicken into a creamy consistency. Once the nut butter is smooth, add the raisins, pineapple, and sweetener of your choice and process until the raisins and pineapple are finely chopped, about 1 minute.
3. Transfer the nut butter to a medium bowl, cover, and let cool completely, about 1 hour. Once cool, serve with your choice of crunchy toppings or transfer to a container and seal tightly. Store in a container in the refrigerator for up to 2 weeks or at room temperature for up to 1 week..