Gingerbread Nut Butter
This homemade Gingerbread Nut Butter is smooth and creamy, with the perfect blend of spices to make you think you're about to eat a gingerbread cookie!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
- 1 cup unsalted cashews
- 1 cup sunflower seeds
- 1 tsp ground cinnamon
- 2 tbsp coconut sugar
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 2 tbsp coconut oil (more if needed)
- 1 tbsp molasses
Toast your nuts for 5ish minutes at 350F (make sure you don't let them burn. Keep an eye on it)
Once toasted, place the nuts into your food processor and blend until nuts become flour-like for 3-5 minutes.
Then keep going!! After 20-25 minutes, it should start looking like a nut butter. You might need to stop to scrape down the sides or your food processor might need a break. Add the coconut oil throughout this process.
Once your nuts become nut butter, add in the spices and molasses. Blend and then taste and adjust if necessary.