Vanilla Chai Nut Butter - guest post from Becky of A Calculated Whisk
 
Prep time
Cook time
Total time
 
Author:
Yield: ¾ cup
Ingredients
  • 4 ounces raw almonds (about ¾ cup)
  • 4 ounces raw cashews (about ¾ cup)
  • Pinch of sea salt
  • ¾ teaspoon vanilla powder (or seeds scraped from 1 vanilla bean)
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground allspice
Instructions
  1. Preheat the oven to 350°F and line a baking sheet with parchment paper. Spread the almonds and cashews out on the baking sheet and roast for 10-15 minutes, until browned.
  2. Transfer the roasted nuts to the bowl of a food processor, add all the remaining ingredients, and process until very smooth.
  3. Enjoy the nut butter with dates, apple slices, or carrot sticks, or spread on paleo bread or muffins if you’re not doing a Whole30. Store leftover nut butter in a jar in the refrigerator; it’s best used within a week or so.
Nutrition Information
Serving size: 1 tablespoon Calories: 109 Fat: 9.1 g Saturated fat: 1.2 g Unsaturated fat: 7.9 g Trans fat: 0 g Carbohydrates: 5.2 g Sugar: 0.9 g Sodium: 21 mg Fiber: 1.5 g Protein: 3.5 g Cholesterol: 0 mg
Recipe by Create Delicious at https://createdelicious.com/chai-spiced-nut-butter/