MAKES: 1½ cups (380 grams) | PREP TIME: 5 minutes
2 cups (210 grams) raw pecans
2 tablespoons maple syrup
1 teaspoon ground cinnamon
pinch of fine-grain sea salt
Place the pecans, maple syrup, and cinnamon in a food processor or high-speed blender and puree until smooth. Store in an airtight container in the refrigerator for up to 1 week.
Note: For a creamier texture, add ¼ cup (60 ml) almond or walnut oil to the mixture before pureeing.