If you want to make your own homemade pecan butter… (if not, skip to the 3 rd step) just add 2 cup of raw pecans to a pan and toast for about 5 minutes until toasty brown and delicious nutty aroma develops. Be careful not to burn them, cook over medium heat. Remove pecans from pan and allow to completely cool.

In a heavy-duty food processor, blend your cooled toasted pecans until smooth. You will have to periodically scrape down the side of the food processor. It took us about 8 minutes to achieve a creamy pecan butter. However, we did not too stop occasionally and allow the food processor a chance to cool down. If you have a powerful Vitamix mixer you could probably whip this out in 1-2 minutes. Makes 1 cup toasted pecan butter. Stove extra in a sealed container in the refrigerator.

In a food processer, add frozen bananas, natural pecan butter (or natural nut butter of choice), cocoa powder and 1-2 tablespoons of coconut milk. Place the lid on the food processer.

Blend the Chocolate Pecan Butter frozen Banana mixture until smooth and creamy. You will need to periodically stop your food processer and open the lid to push down the mixture from the sides to get it all incorporated.

Serve as soft serve immediately or freeze for 4-6 hours for scoopable ice cream. Garnish with toasted crushed pecans and Enjoy!