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Chocolate Chip Cookie Dough Cashew Butter
Submitted by Jen @ Peanut Butter and Peppers on June 20, 2012 in Appetizers, Snacks
| Prep Time Cook Time |
Servings 32 | Difficulty Easy |
Ingredients
- 4 cups Cashews, Roasted, Unsalted
- 5 teaspoons Vanilla Extract
- 1 Tablespoon Coconut Oil
- ¾ teaspoons Salt
- 4 teaspoons Brown Sugar
- ¼ cups Mini Chocolate Chips
Preparation Instructions
Add cashews to food processor and blend until a big lump forms. You may have to scrape the sides of the bowl down a few times. Once lump forms, add the vanilla extract, coconut oil, salt and brown sugar and blend until desired consistency. If you like your nut butter creamier, add a pinch more coconut oil.
Add to a bowl and let cool. Once cooled, stir in chocolate chips. Store in an airtight container.
I store my nut butters in the cupboard, but you may want to store in the refrigerator.
