Sometimes it’s really hard for me to choose a flavour of nut butter to make. I’m stuck between the fact that I love almond butter and always want almond butter, and the fact that I love to try new kinds or new flavour combinations that I’ve never made before. Plus I always have to decide whether I just want to keep the nuts to eat or turn them into nut butter. So many choices. And then I look at the cashews and think about making cashew cheesecake, creamy cashew sauces or any other multitude of soaked, creamy cashew delights. Oh the possibilities.
But this time I went for the nut butter. Mostly because I really wanted to try Hemp Butter, a new kind for me, and because I have this incredible new vanilla paste that I’ve been using in things that I though would be a dream in nut butter. It is. In fact, this whole jar of nut butter is kind of a dream, and I actually made it last so long. I was impressed even with myself. It’s usually a struggle for me to not eat it by the spoonful, and find a reason to dip it into everything – bananas, apples, spread onto dates, on top of smoothie bowls and oatmeal, etc. But two weeks later, there was still some in the jar.
One of the main reasons I try to make it last for a while is because I use it as long run fuel. Nut butter is a perfect option to scoop into a plastic bag and put in your pocket for your run. It has protein and healthy fats, as well as a source of carbohydrates. Plus, you can just suck on it when you’re running, so no chewing required. That’s my favourite part. I have also turned it into my own run gel, melting it down in a pan with some banana, coconut oil, cacao powder and protein powder, to make a carb and protein heavy fuel source. That’s why I’m actually supposed to be making all the different nut butters . . . not so I can eat it by the spoonful. Ooops. But with it’s high levels of protein and healthy fats, it will be good for you no matter what, so how ever you plan to eat it though, I know you will enjoy!
Almond Cashew Vanilla Hemp Butter
Creamy and delicious nut butter that has protein and healthy fats all in one. Eat it by the spoonful, or slathered on toast!
- 2 cups cashews and almonds, mixed
- 1/3 cup Hemp Hearts
- 2 tbsp coconut oil
- 1 tsp vanilla paste
- Begin by roasting the almonds and cashews for 10-15 minutes at 350 degrees Fahrenheit. They should be golden brown and fragrant.
- Remove from the oven and set aside to cool.
- Once cool, add nuts, vanilla and coconut oil to the bowl of a food processor and process until smooth, scraping often. Be patient, as it may take 10-15 minutes until the butter is smooth.
- Once ready, scrape into a jar and store in a sealed jar.