Almond Cashew Butter is dangerous. If you didn’t already have a nut butter addiction you will now. This stuff is like crazy delicious and you will find yourself looking for all kinds of reasons to eat it. You might find yourself making a Cacao Smoothie or even some Not so Peanut sauce just so you can justify having some. Really it’s so hard to keep yourself from just eating it by the spoonful. Next you will be looking for an Almond Cashew Butter over eater meeting to attend. You won’t be able to help yourself it’s that addicting.
You can find numerous ways to use Almond Cashew Butter, on a sandwich, in a smoothie, which is my favorite. In a salad dressing, as a dip. In place of peanut butter in any recipe, on pancakes or on a spoon to have a quick pick me up. I used it in my new recipe of a Cacao Nut Butter Tart and I’m sure I will be using it in many other recipes, it’s just that perfect blend of sweet and toasty, and full of nutty goodness.
Almond Cashew Butter is packed full of nutrition. You will get not only protein from the nuts and pumpkin seeds but also vitamins and minerals creating a nutrient dense spread. Almonds have been found to be beneficial in fighting heart disease and are a healthy fat. They contain vitamin E and magnesium and potassium. Not only do they have cholesterol lowering effects they are beneficial for diabetes and weight loss. Cashews are also a heart healthy nut and are valuable when it comes to your bones and blood vessels. You really can’t go wrong when it comes to almonds and cashews. Pumpkin seeds also know as pepita’s, are high in anti-oxidants and minerals. So you can see, the pint jar of Almond Cashew Butter you make is packed full of an amazing array of nutrients. This recipe is refined sugar-free, matter of fact there is no added sugar, it’s not needed, these three ingredients are naturally sweet and amazingly tasting out of this world. What’s your favorite way to use nut butter? Get out your spoon, you’re not going to be able to stop eating this.
- 1 cup almonds
- 1 1/2 cups cashews
- 1/2 cup roasted pumpkin seeds
- 3 tablespoons coconut oil
- 1/2 teaspoon Himalayan salt
- Preheat oven to 350 degrees.
- Spread almonds, cashews and pumpkin seeds on cookie sheet and bake for 12-15 minutes.
- Remove from oven and while still warm put in vitamix.
- Place coconut oil on top of nuts in vitamix.
- Add salt.
- Blend using plunger to push nuts down. Continue till creamy.
- Pour into pint size glass jar with lid.
- Store in refrigerator, remove from refrigerator 1/2 hour prior to using or warm in pan of water.
Tags: almond cashew nut butter