Cookie Dough Protein Butter

Directions

1. 1
   Preheat oven to 350 degrees F and spread almonds and pecans out on a baking sheet.
2. 2
   Bake until browned and toasted, about 1214 minutes.
3. 3
   Let cool for 10 minutes.
4. 4
   Transfer cooled almonds and pecans into a large food processor and blend until very smooth and liquid-like, about 1520 minutes depending on the strength of your food processor.
5. 5
   For the first 510 minutes, you will have to stop your food processor quite frequently, to scrape down the sides.
6. 6
   You may think it will never turn into butter, but be patient, it will happen!
7. 7
   Once nut butter is very runny, add remaining ingredients and blend again until creamy and liquid.
8. 8
   Adding the extracts and powder makes the butter thicken up a lot, so give it another good 810 minutes in the food processor to get back to being runny and smooth.
9. 9
   Place into a container and devour.