Cinnamon Trifecta Butter

Jan 7, 2019 | Snacks

This cinnamon spiced nut butter is made with coconut, almonds, and pecans and goes great on a paleo muffin or sweet potato!

nut butter

It’s a good Monday. Ya know why? Because we’re talking about nut butter AKA liquid gold. Stage one of slowly starting to go Paleo is living on almond butter, so this is a topic I consider myself an expert in.

But first, let’s talk about books. I just finished The Woman in Cabin 10 and it was fantastic. Now I need all of the books. Like, all of the books in the world. I’m obsessed. I was a huge reader growing up (I have a serious library back at my parent’s house) but then stopped during college when I put all of my free time into my portfolio. Now I’ve been sucked back into the wonderful world of fiction, and I don’t plan on leaving. Have you read The Woman in Cabin 10/do you have any similar books you recommend? Asking for a friend who thinks they have free time. Ha.
Back to the nut butter. Peanut butter used to be my whole world until I stopped eating peanuts (my stomach doesn’t do well with them) and since then my love has been transferred to almond butter. It took me a little while to adjust, but now I’m completely on the bandwagon. The only thing I don’t love is the cost, but it’s pretty affordable if I made it myself from home. Making your own nut butter is an exercise in patience, but besides that it’s worth it. After a few years of making plain almond butter I decided to change things up and live dangerously.
While I could tell you how to make boring crap like cashew butter or whatever, I’d much rather introduce you to something a little more original: Cinnamon Trifecta Butter. A creamy blend of cinnamon, coconut, and toasted nuts. Feel free to swap the almonds and pecans for cashews or hazelnuts if you want!

Cinnamon Trifecta Butter

PREP TIME 15 minutes
COOK TIME 10 minutes
TOTAL TIME 25 minutes


  • 2 tsp cinnamon
  • 1 cup unsweetened shredded coconut
  • 1 cup raw almonds
  • 1 cup raw pecans
  • 1 tbsp honey (optional)
  • 1/4 tsp salt (optional)


  1. Preheat the oven to 350 F. Spread the almonds and pecans on a baking sheet and toast for 8-10 minutes, stirring halfway.

  2. Cool the toasted nuts for at least 10 minutes, and then transfer to a blender or food processor with shredded coconut and cinnamon. Blend until a creamy butter forms, stopping to scrape the sides of the bowl every few minutes as needed. It can take a little while depending on your food processor, but I promise it will turn into creamy butter eventually! 

  3. After the mixture becomes butter, stir in honey and salt if desired. You may need to wait until the mixture cools and then blend again or the butter will "seize." 

nut butter

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Hey! I’m Moriah– a commercial and editorial food photographer and creative entrepreneur who is perpetually drinking coffee and covered in dog hair. I write this blog from New York City where I run my creative agency, The B Edit. I write this blog in the hopes that you can one day have your creative dream job, too!   

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