Cake Batter Cashew Butter

I don't like sprinkles.

I know that's an odd way to start a post- especially when the accompanying photo includes sprinkles.

My defense is this- as much as I dislike the taste of sprinkles, I DO like how they LOOK.

They taste like chapstick though. Just sayin'....

Cake Batter Cashew Butter

From: The Edible Perspective

• 2 cups raw cashews
• 1/3 tsp sea salt (fine grain)
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1 Tb. maple syrup, honey, or sugar (I used maple syrup)
• Sprinkles (optional, obviously)

First, you're going to roast the cashews. Place on a cookie sheet in a 250 degree oven for 30 minutes, turning twice.

Let them cool 5-10 minutes, then place in the food processor, and process until the nuts butterize. (I'm not sure that "butterize" is an actual word, but it suits this recipe.) This will take about 8-12 minutes. You will need to scrape the bowl down several times.

Yum. Ok, now, add the rest of the ingredients, then process until it is smooth again, 2 or 3 minutes.

If you're going to add sprinkles to the whole batch, wait for it to cool first, then add the sprinkles. 

My favorite way to eat this is on a baked sweet potato. (Well, that's actually my second favorite way. My MOST favorite way is to eat it by the spoonful.)

I seriously cannot believe how easy it is to make your own nut butter! It is nice to know it's fresh and to know exactly what's in it- plus, it's fun to experiment!