Glad the Goliath Burger was a hit yesterday!  I know we can’t wait to have it again.  Once the sun comes out and the grill fires up we’ll be making them out there.  I can assure you they’ll taste even better off a charcoal grill.

In the midst of the weekend I found myself with no nut butter on hand.  I was out of peanut butter, almond butter was no where to be found and I was away from my food processor the majority of the time.

How I survived I’ll never know.

When I returned to my favorite kitchen appliance, I put it right to work.

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I had a large bag of almonds on hand and a moderate amount of cashews.  Instead of making 2 nut butters I combined them into 1.  With a hint of vanilla and pinch of sea salt this almond-cashew butter was transformed into a cookie dough like heaven.

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A spoonful of this chilled with a few chocolate chips is just as decadent as a spoonful of actual cookie dough. 

Really, it was so good!

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There wasn’t even any sweetener added in.  The cashews are naturally a bit sweet and ultra creamy.  What gives it the signature cookie dough taste is the vanilla.  I was a bit heavy handed with the vanilla, but when you want vanilla, I say go for it.

No holding back.

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You will not be disappointed.  Make this right now and then you tell me.  What does it remind you of?

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Toasted Almond & Cashew Cookie Dough Butter

Ingredients

  • 2 cups raw almonds
  • 1 cup raw cashew pieces
  • 1 tsp coconut oil
  • 1 tbsp pure vanilla extract
  • 1/8 tsp sea salt

Directions

  1. Heat a large, dry skillet over medium-high heat.  Add the nuts to the pan and toast for 8-10 minutes, until fragrant and lightly toasted.  The cashews will be visibly toasted before the almonds.
  2. Allow to cool for a few minutes then add to the food processor.  Run on high for 12-15 minutes, scrapping down the sides every few minutes.  This taste a lot more patients then peanut butter making, but it’s worth it in the end. 
  3. Once smooth add in the oil, vanilla and sea salt.  Run on high for 1-2 more minutes.  The vanilla takes away a bit of the smoothness, but adds to much wonderful vanilla flavor.
  4. Store in a glass jar.  Refrigerate if you won’t use it all within 1-2 weeks.

Print this recipe!

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