Crunchy Cashew Butter

We love nut butters in our house. Thankfully we do not have any allergies to nuts so we have had them all (I think). Sunflower butter is a great substitution in recipes that call for nut butters for those with nut allergies. Cashew butter is one of our favorites but it is pricey $$$! Cashews are not exactly cheap but if you can find a good deal or buy them in bulk it is much cheaper to make your own cashew butter. It took some trial and error but I think I have perfected the recipe.

Crunchy Cashew Butter

Ingredients:

2 cups raw Cashews

2 tbsp Coconut Oil

2 tsp fresh Lemon Juice (about 1/4 of one lemon)

1 Date (pitted)

1/4 cup Water

pinch Nutmeg

1/8 tsp Cinnamon

pinch Sea Salt

2 tsp chia seeds

Using a high powered blender or food processor pulse the cashews till you have a chunky powder. Add in the other ingredients and blend till you get the desired consistency. It should be a little chunky but the more you blend the smoother it will get. Store in an airtight container in the fridge.