Thankfully you can’t hear my sporadic creeping country accent through the computer screen, but it’s been coming out on random words after just spending the weekend in Vegas for the ACM’s. Last night, I told my friend I was ‘gewwgling’ her boss. Fits of giggles ensued, followed by a round of WhatShouldWeCallMe browsing to continue the laughter.
It seems like I’ve been traveling almost constantly for the past month! I’m certainly not complaining – I love getting away and experiencing someplace or something different. As a bonus, the nature of my recent travels has mostly been related to doing cool things with family and friends. From Atlanta to Mammoth to Vegas, I was lucky to hang out with some special friends, my parents, and my brother. I just returned to Los Angeles yesterday after a quick weekend trip to Vegas with my dad and brother to hit the ACM’s and a couple of special shows for Dr. Pepper folks.
We stayed at the MGM (which played host to the ACM’s) and indulged in some sinfulness and fun as is customary for any worthwhile Vegas trip! But the main attraction – the ACM awards – on Sunday evening was in itself worth the trip. I’ve never been in the audience for a televised event, and it was a total treat!
Though the show was a blast, I think the after party was even better. A bunch of performers including nominees and winners from the ACM’s came to perform for a much smaller crowd. I wasn’t quite current on the country scene, but I came away with a couple of new favorites. I cannot stop listening to Luke Bryan! He was awesome in person. This song has been stuck in my head for the past 48 hours…Be warned if you haven’t heard it: SO. Freaking. Catchy.
So, long story short, I made something really easy and incredibly delicious like two weeks ago and have been meaning to share it, but…I guess all the traveling got in the way. It happens.
I picked up my usual bag of unsweetened coconut flakes on a Whole Foods trip with the intention of using it in oatmeal and baked goods, but decided I would try to make coconut butter because I’ve been seeing it all over the Internet and it looks delicious. But when I opened the pantry, I spotted my toasted pecans and instantly knew they were destined to intermingle with the coconut flakes to create something extra-special.
Well, my hunched turned out to be a hit! The slightly crunchy, smooth and rich nut butter was unlike any other nut butter I’ve had. It has a hint of sweetness from a spike of honey, and a flavor that somehow almost tastes like German chocolate cake (without the chocolate). The best part is it has only three ingredients! It doesn’t get more simple than that.
By the spoonful, atop a bowl of oatmeal, or spread onto toast, this toasted pecan coconut butter is utter perfection.
Toasted Pecan Coconut Butter
2 cups unsweetened shredded coconut (Let’s Do Organic is a great brand)
1 ¼ cup toasted and salted pecans
Honey, to taste (I used about 3 tbsp)
Melted coconut oil, if needed to get things moving in the food processor
Pour the pecans into the bowl of a food processor and grind until they turn into crumbles. Add in the coconut flakes and honey, and continue to process, stopping to scrape down the sides of the bowl until a smooth consistency is achieved. This may take 10-15 minutes of stopping, scraping, and processing, but it is SO worth it!
*Note: Depending on the temperature in your kitchen, you may need to drizzle in a bit of melted coconut oil to get everything moving in the food processor.
What is your favorite kind of nut butter?
What song is stuck in your head right now?