Homemade Mixed Nut Butter
- 473.18 ml mixed nuts (I used cashew or macadamia or almond, but any nut will do)
- 14.79 ml honey
- 14.79 ml Splenda sugar substitute
- 44.37 ml peanut oil
- Combine all of the ingredients in a blender (I used the ninja blender) and blend until smooth.
- Store in an air-tight container in the fridge for 4-7 days; enjoy with pears, apples, strawberries, toast, in a cookie, or plain.