Cookie Dough Cashew Butter is the perfect treat for everyone who loves eating cookie dough raw…except it’s nut butter, healthier than cookie dough, and perfect to spread on everything (especially spoons)!
I always wished I could be one of those women that hears good news about a friend and is nothing but 100% happy for them. Is it terrible that I’m not? It’s not that I’m not happy, its that I get extremely jealous.
I tell them “omg I’m happy for you” via text and really I’m sobbing and being all, “oh woah is me” immediately afterwards. How terrible is that? Like on a scale of “you’re so normal” to “sheesh you’re really an awful person.” Maybe an 8?
Yes, I realize that may have not been a numerical scale.
Well, at least I really AM happy for that person WHILE pitying myself and wishing I could have ALL THE THINGS too. But honestly, I can’t right now so…move on?
Make Cookie Dough Cashew Butter?
Yeah, that’s an awesome idea. Plus, I was making it while this person was telling me her good fortune. So, it heals all soulful wounds. Hopefully. Pretty sure. (I bought her a card; am keeping the Cookie Dough Cashew Butter for myself)
It tastes exactly like cookie dough. Spot on. And my husband threatened to eat it ALL before the pictures were taken. I had this horrible feeling I’d go to bed, and when I woke up, his face would be smeared with the Cookie Dough Cashew Butter and the jars would be strewn all over the kitchen…
No wonder I didn’t sleep last night. Has nothing to do with me being an emotional, jealous mess. Nothing.
Anyways. You’ll die when you eat this. In the best way possible. It’s practically edible cookie dough…so you can let your fabu preggo friends eat it too (sorry, I really hate when people say that so why did I just do that??)…and you can smear it on hot waffles and the chocolate chips will totally turn into pools of chocolate lava goodness.
Chocolate lava goodness, people!
Gluten free if that floats your boat, vegan if you use the allergen-free or dairy free chocolate chips (like I did), totally killer good if you make it with extra love.
- 1 ½ cups raw cashews
- 2-3 tsp. coconut oil
- 2 tsp. coconut sugar
- 1 Tbs. vanilla extract
- 1/8 tsp. almond extract
- ¼ tsp. sea salt, plus extra
- 2-3 Tbs. mini chocolate chips (dairy free, if desired)
- Slightly toast the cashews to warm their oils, but do not toast them completely (I turn my oven to 350 degrees F and set the timer for 5 min. I pull the cashews out just as the color starts to change).
- Place the still-warm cashews in your food processor, food prep, or Vitamix. Blend until it becomes cashew butter (patience is key! Scrape down the sides every now and then. This may take awhile depending on your machine. The cashews will go from powdered to chunky paste to liquid paste...it just takes patience).
- Blend in the coconut oil, adding one teaspoon at a time until your cashew butter is the desired texture (slightly thin but still spreadable. If you live in a more humid climate you may need to use less). Next blend in the coconut sugar.
- Finally, add the extracts and sea salt and blend until completely mixed in.
- Scoop your nut butter into a bowl to cool. After the butter is cooled, stir in the chocolate chips and a quick dash more of the sea salt (because the best thing about cookie dough is the noticeable salty-sweetness!).
- Scoop your nut butter into sealable jars. Enjoy!
- Do not increase or adjust the flavor extracts of the nut butter while it is still fresh. As it sits and cools, the flavors intensify and meld. If you taste it a few hours later (or the next day) and still wish to adjust the flavor, then add a tad more at a time, tasting as you go.
- Nut butter will last one week on the counter in a sealed jar, two weeks in the fridge (seriously, you made it last that long??), or longer if you sterilize and seal the jars.