{Recipe} Cashew Almond Butter

By Shari Johnston (BeyondFit Life Member!)

This is recipe #2 from the Summer Sizzle Series and today we’re making…

Cashew Almond Butter!

One of our snacks for the Bikini Challenge last month was peanut butter and celery…YIKES!

As much as I love me some PB, my skin does not!

Enter Cashew Almond Butter!!

Ingredients:

• 3 C total almonds and cashews, 24 hours soaked, and rinsed
• 4-5 T melted coconut oil
• Pinch of salt
• 2 t ground cinnamon

Directions:

1. Put the nuts and half of the coconut oil into the vitamix. 
2. Blend on level 3, tamping down until the blades are having trouble (45 seconds).
3. Stop the blender, very gently use a rubber spatula to move your nut butter around. Add the remaining oil, return to purée.
4. Purée until desired consistency, mine took about 2 minutes.
5. Empty butter into a bowl and add the salt and cinnamon.
6. Mix well then spoon into a mason jar.
7. Enjoy!