Hey, hey, hey!!
Is there a birthday in the house? Nope, not in mine, but maybe in yours? Well today I have a fun new nut butter that is sure reason to celebrate! It’s creamy, sweet and tastes like cake batter, bring it on Baby!!!
One thing I just love are sprinkles and cake! I don’t make cake nearly enough, maybe once or twice a year, but Cashew Cake Batter, now this is a nut butter that goes in my monthly rotation. I don’t know what it is about cashews, but they are so sweet and creamy and add a few ingredients like vanilla and almond extract and you have a recipe for cake batter.
What it is about cake batter? Why can’t you resist dipping your fingers into the batter? I don’t care if there are eggs or not in it, I must taste it. I swear, I think I like the batter better than the cake!! So to keep my fingers out of the cake batter, I had to make cake batter cashew nut butter!! It’s a perfect replication and it’s far healthier for you than cake!! Well, unless you eat a whole jar of it in one sitting. Not saying that I would do that, shhhhh, I don’t and if I do, please don’t judge me!!
This nut butter is pretty easy to make to. If you have a food processor and about 15 minutes, you too can have Birthday Cake Cashew Nut Butter. The process for make cashew butter is the same as peanut butter and if you haven’t made home-made peanut butter you are missing out. Once you go homemade, you will never by jarred again! I’m not kidding about that!! Trust me on this one!!
To make, just add 2 cups of raw cashews into a food processor and process until smooth. You will have to scrape the sides of the food processor a few times. Once the ball forms I added salt, vanilla and almond extract and turbinado or brown sugar. Process until creamy. Once it cools, mix in your sprinkles. Place in a jar and your set! I honestly make this, just for a spoonful here and there. For some reason I don’t use it in recipes or on a sandwich, I just like to eat it as is! It really satisfies the sweet tooth!! The problem is sticking to one spoonful!! But we already discussed that today, so we won’t go there!
- Serves: 1 Cup
- Serving size: 1 Tbsp.
- 2 cup raw cashews
- ¼ tsp. sea salt (if using salted nuts, omit the salt)
- 1 tsp. vanilla extract
- ¼ tsp. almond extract
- 2 tsp. turbinado sugar or brown sugar
- 2 tsp. sprinkles
- Add Cashews to food processor
- Process until butter smooth. You will need to scrape down the bowl a few times until it is creamy smooth
- Once smooth, add in salt, vanilla extract, almond extract and sugar
- Process again until smooth, scraping the bowl as needed
- Place in a cashew butter in a bowl, until room temperature. Than stir in sprinkles. Place a sealed cover over bowl
- I store my nut butter in the cupboard for 1-2 weeks. If I don’t use it up by then (ha ha), I’ll move it to the fridge.
Here are a few of my favorite cashew nut butter recipes.
Chocolate Chip Cookie Dough Cashew Nut Butter
Chocolate Coconut Cashew Butter
Well my Friends, I’m off! Have a great week!!
Toodles,
Jennifer
P.S. What is your favorite Nut Butter?
Yet another amazing recipe!!!
Ahhhh, thanks Beth!
Mmmmmmm omigooodness this looks so delicious! I can’t believe the awesome things cashew butter can do!
I know cashew butter is plain crazy! I have seen so many wonderful, unique recipes using it!
I definitely do like cake batter better than actual cake! It’s SO good. I think I’d love it even more in nut butter form though! How fabulous!
Thanks Joanne! Why does cake batter taste so good! I don’t know what I love more cake batter or cookie dough! Both dangerous around me!
Omg, it looks just heavenly!
Thank you! 🙂
Cashew butter with sprinkles..oh my! This might be the best snack/dessert for my kids ever. You are brilliant!
Thanks Laura!! That’s what happens when you crave cake!
What a fun nut butter!
Thanks Erin!
Love the idea of turning a nut butter into something sweet like cake batter!
Oh me too!!! It’s unbelievable how much it really does taste like cake batter! A little dangerous to have a round! 🙂
Oh that looks sinfully delicious!
Thanks! It is! 🙂
I’ve accidentally made cashew butter many times when I was just trying to pulse/break up raw cashews and a few secs too long and whoa, we have cashew butter. Next time that happens I need to doctor it up like this!
Yum. I’m totally giving this a shot, soon!!
Ok so this is becoming a two day process!! How do you get yours so creamy? Mine is so dry and not creamy like your picture at all:(
Hmmm, How many nuts are you using per batch? Sometimes I found if my food processor couldn’t handle to many nuts, I would cut the batch in half. Maybe try one cup of nuts at a time. I have a pretty powerful food processor, but the one I had before didn’t do to well. Also add just a pinch of oil (coconut or canola) to it to help process it and make it creamy. But even though it’s not to creamy, how does it taste?
Let what you made rest, then take half of it and try to process it again in the food processor. Just make sure your food processor doesn’t get to hot, that can burn the nut butter. Let me know how it goes. I’m off for the rest of the evening, but if you have any other questions, I’ll answer them tomorrow.
What do you like to dip in this?
Well, if you can refrain from eating it from the spoonful, I like to dip pretzels and or apples in it. It’s good smeared on some toast and even on banana’s!