CARDAMOM DATE CASHEW BUTTER
1 cup roasted unsalted cashews
1 tablespoon olive oil
6 dates, finely chopped
1/8 teaspoon cardamom
1/4 teaspoon salt
BROWN SUGAR ROASTED ALMOND BUTTER
1 cup roasted unsalted almonds
1 tablespoon olive oil
3 tablespoons brown sugar
1/4 teaspoon salt
MEXICAN PEANUT BUTTER
1 cup unsalted peanuts
1 tablespoon olive oil
1 teaspoon cinnamon
1 teaspoon cocoa powder
2 teaspoons brown sugar
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon cayenne
In a small food processor, chop/grind nuts until they begin to form a paste and stick together, approximately 2 to 4 minutes. The food processor may begin to overheat, so make sure to take breaks to give it time to cool down. Use a spatula to scrape nuts off the sides and encourage the blade to continue running. Once a paste forms, add the oil and process until incorporated. Add remaining ingredients and process for another 1 to 2 minutes, until all ingredients are incorporated and butter is smooth to your liking. Store in a sealed container for up to a month. Each recipe makes approximately 1 cup of nut butter.
