(pictured with Cranberry and Pumpkin Seed Bars)
Apple slices have a brand-new best friend in this earthy nut and seed butter. Feel free to substitute another nut, such as Brazil nuts or pecans, in place of almonds.
Pumpkin seeds are a superstar source of tryptophan, an essential amino acid. Tryptophan plays an important role in melatonin synthesis within our bodies.
1 1/2 cups (350 mL) raw almonds
1 cup (250 mL) raw pumpkin seeds, also called pepitas
3/4 tsp (4 mL) ground cardamom
2 Tbsp (30 mL) honey
2 tsp (10 mL) melted coconut oil
1/2 tsp (2 mL) sea salt
Preheat oven to 350 F (180 C).
On rimmed baking tray, spread out almonds and pumpkin seeds in a single layer. Toast in oven, stirring occasionally, until fragrant, about 10 to 15 minutes.
While warm, transfer almonds and pumpkin seeds to food processor fitted with steel blade attachment. Process, scraping down sides of bowl as needed, until nuts transform into a smooth paste. Be patient, as this will take about 10 minutes. Add cardamom, honey, oil, and salt. Process, scraping down sides of bowl as needed, until mixture transforms into a smooth paste, about 10 more minutes. Add a little more coconut oil if needed. Transfer to airtight jar and keep refrigerated for up to 1 month.