Pecans and walnuts processed with coconut, brown sugar and liquid smoke into a creamy textured paste. Liquid Aminos added for umami boost. Melt in mouth. Serve on crackers with sweet or savory toppers. Versatile!

Makes 3 cups

10 oz. pkg. pecan halves, I used Fisher Chef’s Naturals brand

12 oz. pkg. shelled walnuts, from Poindexter Nut Company

1 c. unsweetened coconut shreds, I used Bob’s Redmill brand

1/3 c. light brown sugar

1 t. pink Himalayan salt

2 t. liquid smoke

2 t. Bragg Liquid Aminos

sev. twists black pepper mill

Place pecans, walnuts and coconut in food processor. Pulse and process till evenly crumbly.

Add brown sugar. Process till incorporated and nuts begin to smooth out.

Add salt, liquid smoke, aminos and black pepper.

Process again till as smooth as you can get it and paste forms a ball.

Transfer to lidded jars and refrigerate till ready to use.

Notes: If using a smaller food processor than ingredients, as listed, can accommodate, then cut the recipe in half, rather than wrestle with an over-loaded processor.

I enjoy this paste right out of the jar a teaspoon at a time as an in-between meal snack.

Serving Suggestion:

By Sharon Lee Davies-Tight

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Recipes By Request™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. WW PREMIUM CONTENT™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.


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