Add the almonds and cashews to a small food processor bowl. Process for 5 to 7 minutes, or until the nut butter is smooth and creamy, scraping down the sides of the food processor bowl as needed.
Add the ginger, cinnamon, nutmeg, allspice, salt, molasses, maple syrup and coconut oil to the food processor bowl with the nut butter. Process again for another 5 minutes, or until the nut butter is smooth and creamy and ready to eat!
Notes
Notes:
If the nut butter isn't starting to become smooth again after a few minutes in step 2, add another teaspoon of coconut oil. The oil helps with this process, but you only want to add as little as you need to help move it along.
This makes around 12-14 tbsp of nut butter.
Nutrition analysis (per serving, assumes 12 servings):144 calories, 12 g fat, 2 g sat fat, 82 mg sodium, 7.5 g carbohydrate, 2 g fiber, 4.5 g protein