Monday, September 10, 2012

Cashew Cookie Butter.

Rarely do I ever see a recipe online and go out and buy all the ingredients and then make it.  But I did exactly that with this recipe (and in less than 24 hours!)... it just looked too good.  This recipe comes from Studio Cuisine blog.  I love to try different combinations of nut butters, like my cinnamon honey almond butter, and this one was fantastic!  It tastes amazing -- just like sugar cookies! But it has none of the undigestible grains or refined sugars, and the cashews make it full of protein.  Therefore it makes a great snack, or a great spread for breakfast!  If you love cashew butter, you'll love this cookie butter.

Cashew Cookie Butter.
    adapted from Studio Cuisine
    makes one cup

    1.5 cups  organic whole raw cashews
    1/3 cup  unsweetened organic banana chips
    1 T  organic coconut sugar/palm sugar - source
    4 tsp  organic coconut oil
    1/3 tsp  vanilla
    1/4 tsp  cream of tartar (optional - for flavor)
    1/4 tsp  baking soda (optional - for flavor)

To make your cookie butter:
  1.  In a food processor, blend coconut sugar, banana chips and cashews together until it become homogenous and balls up.
  2.  Add honey, vanilla, cream of tartar, baking soda, and blend again.  Lastly, add coconut oil and blend until smooth.  If you'd like your butter a little more runny, add more coconut oil.  Mine was a perfect consistency at just 4 tsp.
  3.  Store in an airtight container.  It keeps outside for a little over a week.  For longer storage, refrigerate.

I can't wait to try some of this in my Vitamix! Make sure you share it with your friends :)

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