Cake Batter Cashew Butter
Nutritional Info
- Servings Per Recipe: 28
- Amount Per Serving
- Calories: 73.7
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 47.2 mg
- Total Carbs: 4.3 g
- Dietary Fiber: 0.4 g
- Protein: 2.1 g
View full nutritional breakdown of Cake Batter Cashew Butter calories by ingredient
Introduction
Happy Birthday to me! No, not really but who could resist to make birthday cashew butter? You so have to try this, you'll love it!! Happy Birthday to me! No, not really but who could resist to make birthday cashew butter? You so have to try this, you'll love it!!Number of Servings: 28
Ingredients
-
3 cup raw cashews
1/4-1/3t fine grain sea salt (if using salted nuts, omit the salt)
1/2Tbsp. vanilla extract
1/2tsp. almond extract
1Tbsp. sucanat (brown sugar may work)
1 1/4 Tbsp. sprinkles
Directions
Preheat your oven to 250*.
Roast cashews on a pan for about 30min, turning 1-2x until lightly golden brown.
Let cool 5-10min and pour into your food processor.
Turn on + let process until butter smooth. You will need to scrape down the bowl numerous times before it butterizes. It takes about 8-12min to smooth out.
Once smooth, add in salt, vanilla, almond, and sucanat.
Process again until smooth, scraping the bowl as necessary. ~2-4min.
Empty into a bowl and place in the fridge for 15-30min, until room temp or slightly cool.
Stir in sprinkles + pour into a jar.
*If you’re at the 12min mark and nothing is happening, add in 1/2T at a time of tasteless oil.
*I use a Cuisinart 16c food processor. If you’re using a 7c, you may want to decrease the amount of nuts from 3c to 1-1.5c.
*I store my nut butter in our pantry for 1-2 weeks. If I don’t use it up by then, I’ll move it to the fridge. I’m sure food safety protocol would say to store them in the fridge from day one, but I’ve never had a problem. If I make a nut butter with flax however, it’s always kept in the fridge.
Makes 1 3/4 cups
Serving Size: 28 1 tbsp. servings
Number of Servings: 28
Recipe submitted by SparkPeople user SHELBSYD.
Roast cashews on a pan for about 30min, turning 1-2x until lightly golden brown.
Let cool 5-10min and pour into your food processor.
Turn on + let process until butter smooth. You will need to scrape down the bowl numerous times before it butterizes. It takes about 8-12min to smooth out.
Once smooth, add in salt, vanilla, almond, and sucanat.
Process again until smooth, scraping the bowl as necessary. ~2-4min.
Empty into a bowl and place in the fridge for 15-30min, until room temp or slightly cool.
Stir in sprinkles + pour into a jar.
*If you’re at the 12min mark and nothing is happening, add in 1/2T at a time of tasteless oil.
*I use a Cuisinart 16c food processor. If you’re using a 7c, you may want to decrease the amount of nuts from 3c to 1-1.5c.
*I store my nut butter in our pantry for 1-2 weeks. If I don’t use it up by then, I’ll move it to the fridge. I’m sure food safety protocol would say to store them in the fridge from day one, but I’ve never had a problem. If I make a nut butter with flax however, it’s always kept in the fridge.
Makes 1 3/4 cups
Serving Size: 28 1 tbsp. servings
Number of Servings: 28
Recipe submitted by SparkPeople user SHELBSYD.
