Chai Spiced Almond Cashew Butter

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/4 tsp Ginger, ground

• Baking & Spices

  • 1/8 tsp All-spice
  • 1/2 tsp Almond or vanilla extract, pure
  • 1/2 tsp Cardamom
  • 3/4 tsp Cinnamon, ground
  • 1/8 tsp Cloves
  • 1/8 tsp Nutmeg

• Oils & Vinegars

  • 2 tsp Coconut oil

• Nuts & Seeds

  • 2 1/2 cups Almonds, raw
  • 1 1/2 cups Cashews, raw

Found on fitmittenkitchen.com

Description

Ingredients

• 2.5 cups raw almonds
• 1.5 cups raw cashews
• 2 tsp coconut oil
• ½ tsp pure almond or vanilla extract (optional, but makes for great flavor!)
• Chai spices:
• ¾ tsp ground cinnamon
• ½ tsp cardamom
• ¼ tsp ground ginger
• ⅛ tsp all spice
• ⅛ tsp cloves
• ⅛ tsp nutmeg

Directions

• Preheat oven to 325F and place raw almonds and cashews on a large baking sheet. Spread evenly in one layer and toast for 10-15 minutes, or until lightly golden. Let nuts cool on pan for 5 minutes.
• Place slightly cooled nuts in bowl of food processor and cover with lid. Process for about 5 minutes, until nuts have almost completely broken down. With the motor still running, add your chai spices through the feeding tube, and process for about 5 more minutes, scraping down the sides of the bowl periodically if necessary.
• Once your nuts have turned into a slightly creamy consistency (approx. 10 minutes), with the motor running, add 2 tsp of coconut oil and almond extract (if using) and process the almond cashew butter for another 5 minutes, or until desired consistency.
• Transfer Chai Spiced Almond Cashew Butter into jar with lid and store at room temperature* or in fridge.