Make your own crunchy cashew butter with just a few simple ingredients, a food processor, and 10 minutes! No added sugar or additives involved!
Two of my most favorite people in the whole wide world have birthdays this week. Davida’s was yesterday (Happy 26th Miss Mave!) and today is my Mama’s (Happy birthday Mama Mia!). If you follow me in Snapchat (—> fitfoodiefinds <—), you know that I am actually in Toronto right now visiting Davida. The Mave and I have a total 21st century bestie relationship. We talk multiple times a day on Skpe, but only see each other in real life about every 3 months. We flip flop back and forth spending a week in each other’s town and luckily I’m up this time! I’ve only been to Toronto one other time during the dead of winter and all I have to say is summer here is AMAZE BALLS. I could most definitely see myself living in the TO.
One thing that Davida and I share is a strong love for all things nuts. I wish TSA didn’t consider nut butter a liquid, or I would have brought her some of this amazingness to try first hand! I even asked the TSA doode this time around if I could sneak some through and he looked at me with confusion. #whyyousoconfusedboy?
With a spoon, spread on a piece of bread, smother on banana….this crunchy cashew butter is everything. I decided to leave out any sort of sweetener, but you are more than welcome to add in some honey or maple syrup.
I’m usually a smooth nut butter kind of girl, but this crunch was a nice change up.
I made this thing twice in one week because I devoured it that quickly.
Place 2 cups of cashews in a food processor and process for about 5-7 minutes stopping to scrape the sides every so often. Then, add in about 2 tablespoons of coconut oil and blend for 1 to 2 more minutes, or until you get a drippy consistency. Finally, add in ½ cup of chopped cashews and pulse a few times.