Homemade Gingerbread Almond Cashew Butter

Need a tasty treat this holiday season? Try homemade gingerbread almond cashew butter! This is incredibly simple to make for a perfect holiday treat! Gobble it up by the spoonful yourself, or make a few batches to gift to your favorite folks.

Note: This post was first published in 2017 and has been updated in 2022.

It’s the most wonderful time of the year – seriously!  I love Christmas time.  The lights, the tree, the treats… I can’t get enough of it. 

A friend and I went out for drinks a few weeks ago and one of the first things he said was “I can’t believe you haven’t posted the Folgers Christmas commercial yet on Facebook!”  So, apparently the first thing that sticks out to friends is my sappy yearly holiday affection for this gem from the 80’s…

Come on, you just have to love that commercial. 🙂

Aside from watching cheesy Christmas commercials, this is also my favorite time of year for cooking – so I present to you one of my favorite holiday-time treats with this gingerbread almond cashew butter.

Ingredients

Here’s a photo of everything you’ll need to make this recipe, along with ingredient notes:

• Cashews and almonds – You can use raw or roasted nuts for this recipe; I prefer roasted nuts as I find they have a better flavor and sometimes process quicker.

• Coconut oil – Sometimes when you add sweeteners, it can cause the nut butter to seize up. Adding a little coconut oil helps it all come together and process better.

• Molasses and maple syrup – The first for the classic gingerbread cookie-esque flavor, and the second to lightly sweeten.

• Spices and seasonings – You’ll use cinnamon, ginger, salt, nutmeg, and allspice. If you’re missing the nutmeg or allspice, just leave it out – it’ll still taste great.

Instructions

You’ll find the full recipe amounts and instructions in the recipe card at the bottom of the page, but here’s a helpful overview with process photos.

This is really easy to make, just a little tedious in that you have to give your food processor (or vitamix) enough time to get the right texture. I promise, it’ll happen!

Start by adding your almonds and cashews to a small food processor bowl. Process those first for about 5 minutes, until you can get it super smooth and creamy. Scrape down the sides as needed.

You’ll notice that when you start, you’ll first get an almond meal looking texture, but then it eventually it’ll get smooth. To help give perspective, here’s what it looks like after 1 minute…

And after 3 minutes…

And then after 5 minutes…

Now that it’s a good texture, add the molasses, maple syrup, coconut oil, and all your spices. Process it again.

It may seize up a little at first, but it’ll reach the right texture again after another 5 minutes or so. You’ll end up with a delicious spoonable texture like this:

Recipe FAQ

Here are some common questions that may come up as you prepare this recipe:

Serving Suggestions

Once you make this, you can eat it…

• By the spoonful
• On sliced apples (my personal favorite)
• Blended into a smoothie
• On a sandwich with strawberry chia jam
• Use as a healthy topping on toast and sprinkle with pomegranate seeds

As a runner, some of this gingerbread nut butter combined with an apple is pretty much the perfect snacking solution.  I’m getting carbs, protein, and healthy fats – in a way that totally satisfies my sweet tooth. 

Seriously, you want this in your life – I promise.  Give it a whirl and let me know what you think! (If you do, feel free to leave a recipe rating or comment below.)

Homemade Gingerbread Almond Cashew Butter

Snacking in Sneakers

Homemade gingerbread almond cashew butter is full of festive spices and flavor – perfect for eating on apples or by the spoonful.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 0 minutes mins

Total Time 15 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12 servings

Calories 144 kcal

Ingredients

  

1x2x3x

• 1 cup roasted cashews
• 1 cup roasted almonds
• ¾ tsp ground ginger
• ¾ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground allspice
• ¼ tsp salt
• 1 tbsp pure maple syrup
• ½ tsp molasses
• 2 tsp coconut oil

Instructions

 

• Add the almonds and cashews to a small food processor bowl.  Process for 5 to 7 minutes, or until the nut butter is smooth and creamy, scraping down the sides of the food processor bowl as needed. 
• Add the ginger, cinnamon, nutmeg, allspice, salt, molasses, maple syrup and coconut oil to the food processor bowl with the nut butter.  Process again for another 5 minutes, or until the nut butter is smooth and creamy and ready to eat!  

Notes

Notes: 

• If the nut butter isn’t starting to become smooth again after a few minutes in step 2, add another teaspoon of coconut oil. The oil helps with this process, but you only want to add as little as you need to help move it along.
• This makes around 12-14 tbsp of nut butter.

 

Nutrition analysis (per serving, assumes 12 servings):

144 calories, 12 g fat, 2 g sat fat, 82 mg sodium, 7.5 g carbohydrate, 2 g fiber, 4.5 g protein

Nutrition

Calories: 144kcal

Keyword gingerbread almond butter, gingerbread nut butter

Tried this recipe?Let us know how it was!

Share with me:  Do you also love the Folger’s Christmas commercial? If you tried this recipe, what did you think?

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Chrissy Carroll

Chrissy Carroll is a Registered Dietitian, RRCA Running Coach, and USAT Level I Triathlon Coach. She specializes in sharing training tips, sports nutrition information, and healthy recipes for runners, triathletes, and active women.Chrissy holds a Bachelor's Degree in Nutrition, a Masters Degree in Public Health, and is also an ACSM Certified Personal Trainer.

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