power butter

If you thought it was impossible to make nut butter more delicious, try this added-value version, which combines store-bought almond butter with a bulk-aisle’s worth of seeds sizzled in coconut oil to make a crunchy spread we’d eat from breakfast 'til bedtime.

Ingredients 

              Makes 6 portions

   

  • 7 Tbsp. virgin coconut oil
  • ½ cup raw pumpkin seeds (pepitas)
  • ⅓ cup raw sesame seeds
  • 3 Tbsp. chia seeds
  • 1½ cups unsweetened natural almond butter
  • 1 Tbsp. pure maple syrup
  • 1 tsp. salt
  • 1 tsp. pepper

Instructions

  1. Heat oil and pumpkin seeds in a large skillet over medium, stirring occasionally, until oil is melted and pumpkin seeds are just starting to turn golden, about 3 minutes.
  2. Add sesame seeds and chia seeds and cook, stirring constantly, until sesame seeds are golden, about 2 minutes.
  3. Transfer seeds and oil to a large bowl and add almond butter, maple syrup, salt, and Aleppo-style pepper. Stir vigorously until smooth; let cool.

 

Do Ahead: Power Butter can be made 2 weeks ahead. Store airtight at room temperature.