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Birthday Cake Cashew Butter

January 21, 2013 By Jennifer @ PB and P Design 23 Comments

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!!!

Birthday Cake Cashew Butter

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.

Birthday Cake Cashew Butter


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!!

Birthday Cake Cashew Butter

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!!

Birthday Cake Cashew Nut Butter

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!

Birthday Cake Cashew Butter

Birthday Cake Cashew Butter
 
Save Print
Prep time
2 mins
Cook time
12 mins
Total time
14 mins
 
A creamy, sweet cashew nut butter that tastes like cake batter.
Serves: 1 Cup
Ingredients
  • 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
Instructions
  1. Add Cashews to food processor
  2. Process until butter smooth. You will need to scrape down the bowl a few times until it is creamy smooth
  3. Once smooth, add in salt, vanilla extract, almond extract and sugar
  4. Process again until smooth, scraping the bowl as needed
  5. Place in a cashew butter in a bowl, until room temperature. Than stir in sprinkles. Place a sealed cover over bowl
  6. 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.
Notes
Calories per tablespoon: 89.3, Fat: 7.1, Cholesterol: 0, Sodium: 2.5, Potassium: .04, Carbs: 4.9, Sugar: 1.9, Protein: 2.5
Nutrition Information
Serving size: 1 Tbsp.
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Birthday Cake Cashew Nut Butter

Here are a few of my favorite cashew nut butter recipes.

Chocolate Chip Cookie Dough Cashew Nut Butter

Chocolate Chip Cookie Dough Cashew Butter

Chocolate Coconut Cashew Butter

Chocolate Coconut Cashew Nut Butter

Well my Friends, I’m off!  Have a great week!!

Toodles,

Jennifer

P.S.  What is your favorite Nut Butter?

Birthday Cake Cashew Butter

 


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Totally Tasty Tuesdays

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Filed Under: Dips and Spreads, Peanut Butter Tagged With: birthday, cake, Cashews, dip, nuts, Spread

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Reader Interactions

Comments

  1. Beth B says

    January 21, 2013 at 4:10 AM

    Yet another amazing recipe!!!

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      January 21, 2013 at 7:11 PM

      Ahhhh, thanks Beth!

      Reply
  2. cookingactress says

    January 21, 2013 at 6:13 AM

    Mmmmmmm omigooodness this looks so delicious! I can’t believe the awesome things cashew butter can do!

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      January 21, 2013 at 7:11 PM

      I know cashew butter is plain crazy! I have seen so many wonderful, unique recipes using it!

      Reply
  3. Joanne says

    January 21, 2013 at 6:19 AM

    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!

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      January 21, 2013 at 7:10 PM

      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!

      Reply
  4. whiness says

    January 21, 2013 at 6:35 AM

    Omg, it looks just heavenly!

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      January 21, 2013 at 7:09 PM

      Thank you! 🙂

      Reply
  5. Laura says

    January 21, 2013 at 8:55 AM

    Cashew butter with sprinkles..oh my! This might be the best snack/dessert for my kids ever. You are brilliant!

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      January 21, 2013 at 7:09 PM

      Thanks Laura!! That’s what happens when you crave cake!

      Reply
  6. Erin @ The Spiffy Cookie says

    January 21, 2013 at 8:58 AM

    What a fun nut butter!

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      January 21, 2013 at 7:09 PM

      Thanks Erin!

      Reply
  7. [email protected] says

    January 21, 2013 at 9:11 AM

    Love the idea of turning a nut butter into something sweet like cake batter!

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      January 21, 2013 at 7:08 PM

      Oh me too!!! It’s unbelievable how much it really does taste like cake batter! A little dangerous to have a round! 🙂

      Reply
  8. divasrun says

    January 21, 2013 at 10:27 AM

    Oh that looks sinfully delicious!

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      January 21, 2013 at 7:06 PM

      Thanks! It is! 🙂

      Reply
  9. Averie @ Averie Cooks says

    January 21, 2013 at 9:07 PM

    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!

    Reply
  10. Aimee @ ShugarySweets says

    January 22, 2013 at 4:27 PM

    Yum. I’m totally giving this a shot, soon!!

    Reply
  11. Kristina says

    March 8, 2013 at 8:11 PM

    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:(

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      March 8, 2013 at 8:29 PM

      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.

      Reply
  12. Leah says

    March 16, 2013 at 6:14 PM

    What do you like to dip in this?

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      March 16, 2013 at 7:46 PM

      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!

      Reply

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