Before yesterday’s Peaches n’ Cream Oats post, it had been quite awhile since I had a new breakfast recipe to share.
However, it’s been even longer since I’ve shared a new nut butter recipe.
So long that it makes me uncomfortable. If you’re new to the blog, you may not know about my nut butter making. Check out my recipe page, where you will find twenty-one nut butter recipes. I had no clue there were that many!
Well, in honor of Miss Kelsey’s 28th Birthday [!!!!!!!!], I decided to dust off my food processor and make something extra special.
Because she deserves it and so do you.
I’ve turned almond butter into cookie dough nut butter, so why not try making cake batter nut butter?
Cake Batter Cashew Butter to be exact.
And a birthday is not a birthday, without sprinkles. They’re just so darn cute + colorful. Why not add them to the mix to make things extra festive?
Unfortunately, there are no pieces of delicious vanilla cake mixed within this concoction. I’m not an ice cream shop!
Instead of cake pieces though, can you settle for the batter?
Extremely creamy, bursting with vanilla and hints of almond, sea salt, + sucanat.
I’m pretty sure this would be delightful topped on just about anything. Except your dinner. Unless you are making oats for breakfast, lunch + dinner, because I’m pretty sure this is going to make you want to do just that.
Kelsey is coming over for a birthday breakfast, and little does she know this special jar awaits her arrival. I banned her from reading the blog until after breakfast. hehehe
Cake Batter Cashew Butter [yields ~1 1/4c]
- 2c raw cashews
- 1/4-1/3t fine grain sea salt
- 1/2T vanilla extract
- 1/2t almond extract
- 1T sucanat
- 2T sprinkles
- Preheat your oven to 250*.
- Roast cashews on a pan for about 30min, turning 1-2x until lightly golden brown.
- Let cool 5-10min and pour into your food processor.
- Turn on + let process until butter smooth. You will need to scrape down the bowl numerous times before it butterizes. It takes about 8-12min to smooth out.
- Once smooth, add in salt, vanilla, almond, and sucanat.
- Process again until smooth, scraping the bowl as necessary. ~2-4min.
- Empty into a bowl and place in the fridge for 15-30min, until room temp or slightly cool.
- Stir in sprinkles + pour into a jar.
*If you’re at the 12min mark and nothing is happening, add in 1/2T at a time of tasteless oil.
*I use a Cuisinart 11c food processor. If you’re using a 7c, you may want to decrease the amount of nuts from 2c to 1-1.5c.
*I store my nut butter in our pantry for 1-2 weeks. If I don’t use it up by then, I’ll move it to the fridge. I’m sure food safety protocol would say to store them in the fridge from day one, but I’ve never had a problem. If I make a nut butter with flax however, it’s always kept in the fridge.
Now it’s time to come up with an extra special birthday breakfast bake!
A huge happy birthday to the one + only Kelsey!!!
My partner in crime.