Homemade gingerbread almond cashew butter is the Christmas - or anytime! - treat that you need in your life. It's easy to make with just a handful of ingredients.
Course Dessert, Snack
Prep Time 20minutes
Total Time 20minutes
Author Snacking in Sneakers
1tbsppure maple syrup
Add the almonds and cashews to the food processor. Process for 5-10 minutes. I usually do about 1 min on/15-30 seconds off to give my food processor a rest, and scoop down the sides of the processor with a spoon in between rounds. When it looks relatively smooth, move onto the next step.
Add the cinnamon, salt, nutmeg, allspice, molasses, and maple syrup to the mixture, as well as 2 tsp coconut oil. Then just process for another 5-10 minutes (like you did above) until the nut butter is smooth and creamy and ready to eat!
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