There was a two-year span when we belonged to the ‘Peanut Butter of The Month Club’ and every month a box would appear at our door with a couple jars of peanut butter. Typically one of the jars would be a sweet flavor and the other of the classic, sea salt and peanuts, variety. It worked out perfectly since I’m drawn to sweets and B likes his PB plain and salted. While white chocolate, espresso chip and cinnamon swirl excited me, all the added cane sugar was a turn off. So I started blending my own nut butters! It only takes 10 minutes to blend a batch of fresh homemade nut butter and the flavor possibilities are endless…
Quick Tip: There are 5 distinct stages to the blending process, so be sure to keep blending through all 5. Stage 1: Loud like Thunder. Stage 2: Crumbles. Stage 3: Big Ole Ball (you may need to break it up with a spoon). Stage 4: Dry Butter (keep blending, those oils are about to be released). Stage 5: Soft, Creamy Velvet (you made it! Now give that food processor the night off!)
- 3 cups roasted cashews, unsalted
- ¼ teaspoon sea salt
- 1 Tablespoon coconut oil
- ¼ cup raisins
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Blend the cashews, salt and coconut oil in a food processor until creamy. This may take awhile, so continue to blend, blend, blend until creamy.
- Add the raisins, cinnamon and vanilla extract. Pulse in until fully incorporated into the cashew butter. Enjoy!