Cookie Dough Nut Butter
Vegan, gluten-free, no bake/raw
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Nut butter that tastes like cookie dough. No, you aren't dreaming!
Yield
1 1/4 cup
Prep Time
30 Minutes
Cook time
0 Minutes
Total Time
30 Minutes
Ingredients:
- 2 cups raw cashews
- 1/2 cup raw unsalted macadamia nuts
- 2 tbsp coconut sugar
- 2 tbsp Sucanat
- 1/2 tbsp natural cane sugar
- 1/2 tbsp non-dairy buttery spread
- 1.5 tsp pure vanilla extract
- 1/4 + 1/8th tsp fine grain sea salt, or to taste
- 1/4 tsp cinnamon
- 1/4 cup mini dairy-free chocolate chips (I used Enjoy Life brand)
Directions:
- Place cashews and macadamia nuts into a heavy-duty food processor and process until the mixture resembles a smooth nut butter, stopping to scrape down the side of the bowl if necessary. This can take upwards of 10 minutes of processing, so be patient.
- Process in the sugars, buttery spread, vanilla, salt, and cinnamon, adding gradually. The sweeteners will at first thicken the nut butter quite a bit, but keep processing and the heat will eventually melt the sugar and smooth out the nut butter once again. If it still looks too thick, keep processing! You can add a touch of coconut oil to get things going if you have to.
- Now here is the hard part – when your nut butter is finished processing, you need to pop it into the fridge to chill. If you don’t chill it, the chocolate chips will melt right into the nut butter and turn everything brown. Once it’s chilled enough (I simply left it in the fridge for a few hours), give it a good stir and test a few chips to see if they melt. If they don’t melt proceed with stirring in the rest of the chips. Store in the fridge in a sealed jar or container for 4 weeks (or longer). The nut butter will harden slightly when chilled but will soften again at room temperature.
1) Macadamia nuts, thanks to their high oil content, create a super silky and decadent nut butter. I’ve found that processing cashew butter on its own creates a fairly thick nut butter which is why I’ve added mac nuts in this recipe to thin it out.
2) If you don’t have coconut or Sucanat sugar, organic brown and natural cane sugar may work but you probably won’t need to use as much since they are a bit sweeter. I do not recommend subbing the dry granulated sugar for a liquid sweetener like maple syrup as it can produce a strange, thick texture.
