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!
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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!
Course Side Dish
Cuisine Nut Butter
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Author Carmy

Ingredients

  • 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

Instructions

  • 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.