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Chai Cashew Butter

I have always been a Peanut Butter Princess, devouring spoonfuls of peanut butter by the gallons. Especially during marathon training, I crave the richness and fattiness of peanut butter, almond butter and any nut butter even more. So when I came across “Chai Cashew Butter” in the new Run Fast Cook Fast Eat Slow [1] cookbook, I knew that it was something I was going to fall in love with. And sure enough, once I made it, I could not stop eating it. It is rich, full of protein and good fats, sweet and filling. The perfect snack before a run, or to keep me going on a given day. Creamy, smooth, and tasty. A must eat and a must make!

 

Final product. I could sell this on the street and people would line up for it — that good!

Ingredients:

 

 

* 3 cups of raw cashews

* 3 tablespoons of coconut sugar

* 2 tablespoons virgin coconut oil

* 1 and 1/2 teaspoons ground cinnamon

* 1 teaspoon ground ginger

* 1 teaspoon vanilla

* 1/4 teaspoon fine sea salt

 

I decided to be a multi-tasker at 7 am and feed the kids breakfast, get them ready for school, and prepare this butter. Was 80% successful and calm during the process.

 

Directions:

 

* Combine everything in a food processor!

 

The recipe calls for roasted cashews, but I prefer raw, so I used raw ones. I guess both work!

Coconut sugar — a huge fan.

All together.

I started in the vitamix, but DON’T USE IT. Use a food processor — much better — and it works 10 times better.

So smooth and creamy. It looks like I the real stuff!

One of my favorite all time breakfasts is a banana with nut butter. Filling, healthy, and delicious.

 

You can store it in the fridge for up to 3 months, but let me tell you, I don’t think that this will last me a WEEK!

Anika Yael Natori, aka, The Josie Girl
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