Snickerdoodle Nut Butter
Snickerdoodle Nut Butter is a delicious cinnamon sweet cookie in the form of spreadable nut butter. It's made from a combination of almonds, cashews, coconut, honey, vanilla and cinnamon, making it healthy, nutrient-dense, and naturally sweetened.
Servings: 1 cup
Ingredients
- 1 c raw or roasted and unsalted almonds
- ½ c raw or roasted and unsalted cashews
- ¼ c unsweetened coconut (flakes or chips)
- ½ Tbsp honey or maple syrup (optional)
- 1 tsp vanilla extract
- ½ tsp cinnamon
- pinch sea salt, if desired
Instructions
- Combine almonds, cashews, and coconut in a food processor or high powered blender. Blend until smooth. It will take awhile for the nuts to blend. First, the nuts will become a flour-like consistency. As they continue to break down, they will begin to clump and form a pasty ball. After a few more minutes of processing, the ball will break down to the desired creamy consistency. Make sure to pause the food processor every few minutes to cool off (things do tend to heat up during the blending). Also, scrape down the sides of the food processor with a spatula regularly to help process the nuts.
- Once the nut butter is smooth and creamy, add in the honey, vanilla, cinnamon and salt, if desired. Blend another minute to incorporate. Do NOT add mix-ins before the nut butter is smooth. This recipe yields a little under 1 cup of nut butter.
- Transfer the nut butter to a mason jar or air tight container. Let cool completely before sealing. Store at room temperature for 7 days or in the refrigerator for up to 2 weeks. If you're refrigerating, be sure to take the nut butter out of the fridge a few minutes before using, to let it soften up to room temperature.