Birthday Cake Cashew Butter
Get festive with your homemade nut butter recipe and make this birthday cake cashew butter for your bestie’s next birthday (or your own)! It’s best eaten with a spoon.
HI.
Just popping in to tell you that I single handedly ate this entire batch of nut butter in less than a week in a half. It really doesn’t matter though, because today is my birthday and I can do what I want 
Freals. I used to put sprinkles on EVERYTHING until I realized one day that they’re pure sugar. Now- I only eat them in moderation…like on my birthday (excessively).
So happy 25th birthday to me! I’ll make sure to eat enough Dairy Queen Cake for everyone
Rainbow sprinkles 4 life.
Because I’m selfish…to wish me a happy birthday you can pin this recipe #please and #thanks
Last thing before I go! A very verrrry Happy 21st birthday to my little bro-ski, Clay! He’s celebrating this big day in Sydney (where he’s studying abroad). Wish I could be with you to watch you take your first “legal” beer bong 
…not that he’s done one before, duh
Birthday Cake Cashew Butter
Ingredients
- 2 cups cashews, roasted and unsalted
- 1.5 tablespoons honey
- pinch of salt
- 1/2 teaspoon vanilla extract
- 1 tablespoon rainbow sprinkles
- 2 tablespoons coconut oil*
Instructions
- Place roasted cashews into a small food processor. Then, process for 5-7 minutes, or until your cashews have turned into a peanut buttery consistency. It might take longer depending on your cashews.
- Next, add in honey, salt, and vanilla and process for about a minute.
- At this point, your nut butter may seize up due to the hot/cold crossings. If this happens- add coconut oil, 1 tablespoon at a time. Process until you get your desired drippy consistency. The total amount of processing will range, but can be as high as 12 minutes.
- Finally, add in rainbow sprinkles and pulse a few times, just to mix them in.
