Vanilla Maple Almond Cashew Butter

Vanilla Maple Almond Cashew Butter

Ingredients

Makes about 1 cup of nut butter

1 cup / 5.2 oz / 150 gr roasted cashews

1 cup / 5 oz / 141 gr roasted almonds

1 teaspoon vanilla extract

1 tablespoon maple syrup

1 tablespoon coconut oil, melted

Pinch of fine grain sea salt

Directions

Add cashews and almonds to the bowl of your food processor and run continuously for 2 minutes. Stop and scrape down the sides and bottom of the bowl. At this point, the almond cashew butter will look gritty and dry, almost like couscous.

Run the food processor continuously for another 3 minutes, then stop and scrape down the sides. At this point, the butter will start clumping together.

Run the food processor again, the nuts will start to release some of their oil, making the mass more pliable and more inclined to stay within the path of the spinning blade, so you won’t have to stop as often. Still, I recommend stopping the food processor every 3 minutes or so to give the food processor a break and to scrape the sides bottom of the bowl.

After 10 minutes, the mixture will start to look a lot more like nut butter.

Continue processing, it will take roughly 15 to 20 minutes in total to get a very smooth, creamy, and almost liquid like butter.

Add vanilla, maple syrup, coconut oil and sea salt to almond cashew butter and process again until smooth.

Transfer to mason jar or container and store at room temperature or in fridge for up to 3 to 4 weeks.