Whip up this creamy
cashew butter that tastes just like a sweet, gooey cinnamon roll for a quick
and east sweet tooth fix. Vegan, gluten-free, & paleo-friendly, this recipe
is a healthy and cheaper alternative to the store-bought cashew butter. Spread
it on toast, melt it in oatmeal, or use is as a dip for fruits, the possibilities
are deliciously endless!
Ingredients
3 cups raw, unsalted
cashews
1 tablespoon coconut
oil
2 tablespoons maple
syrup
3 tablespoons xylitol
1½ tablespoons ground
cinnamon
2 teaspoons butter
extract
2 teaspoons vanilla
extract
1 teaspoon salt
Method
1. Spread out cashews on a baking sheet and roast in the
oven at 350 degrees F for about 8-10 minutes, stirring at the halfway point.
2. Let cashew cool for 10 minutes.
3. Place cashews in a food processor and blend until smooth.
Stop to scrape the sides of the bowl occasionally, if necessary.
*This process will take about 10-12 minutes. Be patient. You
will first notice the mixture turning crumbly, similar to almond flour. With
time, it will gradually begin to stick together then turn completely smooth and
creamy.
4. Place coconut oil and maple syrup in a microwave-safe
bowl. Heat in the microwave until coconut oil is melted. Stir.
5. When the entire mixture is smooth, while food processor
is on, pour in the coconut oil and maple syrup. Blend well.
6. Add in the remainder of ingredients and process until
well combined.
7. Spoon cashew butter into glass storage jars and store in
the fridge for up to 2 weeks.
Makes about 1½ cups = 12 servings
1 serving is 2 tablespoons
Macros for 1 serving
186 calories, 5g
protein, 13.2g carbs, 13g fat, 3.9g
sugar, 1g fiber
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