2 tablespoons Monkfruit Sweetener, or sugar-free sweetener of choice
2 teaspoons Pure Vanilla Extract
1 1/2 teaspoons Cinnamon
1/2 teaspoon Salt
Preheat your oven to 350°F.
Spread the oats onto a rimmed baking sheet and bake until the oats are lightly golden brown and toasted, about 15-20 minutes.
Spread the pecans and pepitas on a separate rimmed baking sheet and bake until golden brown and toasted, about 10-13 minutes.
Finally, spread the coconut flakes onto a small rimmed baking sheet and bake until golden brown, about 3-5 minutes. These burn quickly so watch them closely.
Once toasted, put the pecans and pepitas into a high-powered food processor (mine is 10 cups) and process on high speed, stopping to scrape down the sides often, until they begin to break down and release their oils. They won’t be smooth yet.
Add in the coconut flakes and oats and process on high-speed, scraping down the sides often, until smooth and creamy. This will take a good 10-15 minutes depending on your food processor. You will probably think it will never be smooth and then it will be. Be patient.
Once smooth, add all the remaining ingredients and process again on high-speed. The butter with thicken back up and you’ll need to process for another 10-15 minutes, and then it will go back to being smooth.