Preheat oven to 180°C (160°C with fan) gas mark 4. Spread almonds and cashews in a single layer over a large baking tray.

Roast for 10-15 minutes, giving them a shake half-way through so that the nuts brown evenly. Leave to cool for a few minutes.

Pour the roasted nuts into a blender or food processor. Add the coconut oil then blend until smooth.

Store in a clean jar in the fridge for 3 to 4 weeks.

It may take a few minutes for the nuts to get to a smooth consistency but persevere and it will get there eventually! If your blender or food processor starts getting hot while blending, give it a short break to allow the engine to cool down and avoid overheating.

Serve spread over mini rice cakes, on toast fingers, swirled into yogurt or porridge or with vegetable sticks or apple slices for dipping,

This recipe can also be made with alternate nuts, for example peanuts.

If your child has been diagnosed with any kind of allergy or there is history of allergy within the family, we advise you talk to their doctor before giving nuts for the first time.