- Combine the pecans, cashews, almonds, and sunflower seeds in your food processor or high-powered blender (I used my Vitamix). Process for about 3-6 minutes, scraping down as necessary. Your time might be shorter if you’re using a high-powered blender – it will take a little bit longer in the food processor and require more scraping down.
- When the nuts have broken down into a smooth, creamy butter, add the chia seeds, salt, and cinnamon and/or vanilla extract, if you’re using. Process to incorporate, and taste. Adjust add-ins as desired. If it’s not blending up as smoothly or thinly as you want, add a little bit of coconut oil here.
- Transfer to a glass jar or two (like a mason or Weck jar) and store for 2-3 months.
I like a lot of cinnamon in my nut butter, so I used a little more than a tablespoon of it. I salted to taste. Also, you can always use toasted nuts if that’s your preference!