Dec
14

Right now I’m on a plane to Utah, heading to Solitude Resort in Park City for a beautiful ski trip. It’s funny, I don’t remember the last time I went skiing. Probably 7th grade? I don’t remember being too terrible so maybe I’ll pick it back up again. Or I’ll just fall on my ass and enjoy a really good workout. Either way, it’s going to be a blast.

And honestly, I’m so excited for the rest of December! Lots of cookie baking, a vacation to Florida and Minnesota for Christmas.

Creamy cashew-almond nut butter that tastes like cookie dough! Addictive and perfect for baking, eating by the spoonful or spreading on fruit. Paleo, dairy and gluten free.

Speaking of Christmas, we’ve been pretty casual about the holiday in terms of gifting. Last year, it felt as though I went overboard on presents for everyone; even though I do love giving, it can be stressful to plan for everyone. This year I plan on making a few of my favorite DIY homemade nut butters for friends and family. It’s an easy way to show you care; just wrap them with a bow and hand out a few jars. Keep one for yourself while you’re at it.

This homemade almond cashew butter is my latest creation, and one that I’m truly in love with. It tastes like COOKIE DOUGH. YES… COOKIE DOUGH! Sorry for the repeat, but just wanted to make sure I got that point across to you. I wanted to call this Cashew Cookie Dough Butter, but I didn’t want you to think that I actually put cookie dough in a jar.

A few tips for making homemade nut butters:

1.) Add coconut oil for a creamier texture. If you find that your nut butter is not as creamy as you’d like, feel free to add a teaspoon or two of coconut oil to help process.

2.) Homemade nut butters can take a while to make. This is dependent on how strong your food processor is (or you can use a Vitamix!). It can also be attributed to how much oil are in the nuts. Usually homemade almond butter takes around 20 minutes to make.

Creamy cashew-almond nut butter that tastes like cookie dough! Addictive and perfect for baking, eating by the spoonful or spreading on fruit. Paleo, dairy and gluten free.

If you find yourself looking for other homemade nut butters, here are a few of my favorites:

Salted Dark Chocolate Almond Butter

Vanilla Bean Almond Butter with Honey & Sea Salt

Salted Vanilla Honey Peanut Butter

Cinnamon Raisin Almond Butter

Salted Maple Pecan Butter

All of these are wonderful options for giving to friends and family — especially to nut butter lovers. I buy most of my nuts at Trader Joe’s because they tend to be less expensive, but you might find some great deals at Costco too! xo.

5.0 from 1 reviews
Homemade Cacao Nib Almond Cashew Butter
 
Author: 
Nutrition Information
  • Serves: 15 servings
  • Serving size: 2 tablespoons
  • Calories: 190
  • Fat: 15.5g
  • Carbohydrates: 8g
  • Sugar: 1.9g
  • Fiber: 3.8g
  • Protein: 5.7g
Recipe type: Nut butter, Paleo, Gluten Free, Dairy Free
Prep time: 
Total time: 
Creamy cashew-almond nut butter that tastes like cookie dough! Addictive and perfect for baking, eating by the spoonful or spreading on fruit. Paleo, dairy and gluten free.
Ingredients
  • 2 cups raw cashews
  • 2 cups raw almonds
  • 1-2 teaspoons coconut oil
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon coconut sugar
  • 1/4 teaspoon sea salt
  • 2 tablespoons cacao nibs
Instructions
  1. Preheat oven to 350 degrees F. On large baking sheet spread out almonds and cashews and roast in oven for 10 minutes until slightly brown. Be very careful not to burn the nuts! Cool for 10 minutes.
  2. Transfer nuts to the bowl of a food processor and process for 10-15 minutes, scraping down the sides as necessary (about every 2 minutes). At this point the nuts should start to clump together. Add in a teaspoon of coconut oil and continue to process until you reach the desired consistency; add another teaspoon of coconut oil if you'd like it creamier.
  3. Next add in vanilla extract, coconut sugar and sea salt. Process again for 30 seconds. Taste and add more salt or coconut sugar if necessary.
  4. Next add in cacao nibs and pulse a few times to incorporate nibs into the nut butter.
  5. Transfer to a mason jar and store at room temperature for 1 week. Store in fridge for up to a month if you want it to last longer.

Recipe by: Monique Volz // Photography by: Sarah Fennel