Hi friends! I just wanted to let you know the recipe and photos have been updated on this blog post while the content has remained the same. Thanks for your continued support in my blogging endeavors! - Ashley 4.28.15
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.
(original photo below)
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, 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
recipe updated: 4.28.15
gluten-free, vegan // yields appx. 1 1/4 cups
- 2 cups raw cashews
- 1 tablespoon muscovado sugar (or sucunat, coconut sugar, or pure cane sugar)
- 1/2 tablespoon pure vanilla extract
- 1/2 - 3/4 teaspoon almond extract
- 1/4-1/2 teaspoon fine grain sea salt
- 2 - 3 tablespoons sprinkles (my favorite naturally dyed sprinkles)
Preheat your oven to 300° F.
Roast cashews on a pan for 15-20 minutes, stirring at 10 minutes. Remove once light golden brown in color. Let cool for about 10-15 minutes then pour into your large food processor.
Turn on and let process until smooth and creamy. Scrape the bowl as needed to keep things moving. It takes about 8-12min total.
Once smooth, add in the sugar, vanilla, 1/2 teaspoon almond extract, and 1/4 teaspoon salt. Process again until smooth, scraping the bowl as necessary, appx. 2-4min. Taste, and add more almond extract or salt if desired.
Empty into a bowl and place in the fridge for about 30 minutes (or leave at room temp) until room temp or slightly cooler.
Stir in the sprinkles, scoop into a jar, and top with more sprinkles. Seal with an airtight lid and keep in a cool pantry for 1 month or in the fridge for 3-4 months. It will stiffen in the fridge.
- I use a Cuisinart 11c food processor. If you’re using a 7 cup capacity, you may want to decrease the amount of nuts from 2 cups to 1 1/2 cups.
- I store my nut butter in our pantry for 3-4 weeks. If I don’t use it up by then, I’ll move it to the fridge. However, it stiffens once refrigerated.
- If you don't let your nut butter cool before adding the sprinkles the color will most likely bleed into the nut butter.
Now it’s time to come up with an extra special birthday breakfast bake!
(original photo below)
A huge happy birthday to the one + only Kelsey!!!
My partner in crime.