Preheat the oven to 350 degrees. On a parchment lined baking sheet, add the nuts in a single layer. Roast for about 8 to 10 minutes until fragrant and highly golden brown, stirring once halfway through. (This is for lightly roasted nuts.) Remove the nuts from the oven and let cool for about 10 minutes. NOTE: The nut butter can be made with raw nuts as well. Just make sure to add the coconut oil as the roasting process helps bring the oils to the surface making it easier to blend.

Place the nuts in the food processor. Process, scraping down the sides as necessary. Be patient as this takes at least 10 to 12 minutes and sometimes even longer! Once a creamy consistency is reached, add in the salt, cinnamon, maca, flax meal, goji berries, cocoa nibs, maple syrup, and coconut oil. Process for 1 to 2 additional minutes or until all the ingredients are well-incorporated. The nut butter should be smooth with small chunks of goji berries and cacao nibs visible. Spread on toast, drizzle on oats, add to smoothies, or enjoy by the spoonful! Store in a glass jar at room temperature for a week or in the refrigerator for up to one month.

Note: The nut butter turns out extra creamy with amazing flavor when the nuts are lightly roasted before processing.