Spiced Cashew Butter

This butter is so incredible. Cashews are a great source of protein and potassium, but also high in fat. So, eat this butter in moderation, but still enjoy as an amazing fuel source. I top my rice cakes with it, or dip sliced up apples in it.

Ingredients

3 Cups Roasted Cashews

3-5 TBSP Virgin Organic Coconut Oil

3 TBSP Coconut Sugar (Use Maple Syrup/Honey as alternative, or omit if watching sugar intake)

1 1/2 Tsp Cinnamon

1 Tsp Ground Ginger

1/4 Tsp Sea Salt (Omit if nuts already contain salt)

The How To

Toss all ingredients into Food Processor, and purée to preferred consistency. Use a rubber spatula to scrape the sides down occasionally.

Will keep in airtight container in pantry for 1 month, or fridge for 3 months.

We use roasted nuts due to the shell casing that houses the nut. The casing contains a poisonous chemical that can seep into the nut. Roasting the nut will remove the chemical.