A wise man once said "You can't make everyone happy, you aren't a jar of peanut butter".
Alright it wasn't so much a wise man as it was an internet meme but the message is still relevant: peanut butter is great. Nut butters in general are awesome, I'm yet to find one I don't like. In my house we have what's lovingly referred to as 'the health cupboard' - a place for all the superfoods my husband and daughter find way too confronting. It's chock full of things like protein powder, chia seeds, goji berries, bee pollen, cacao nibs, quest bars, homemade breakfast sprinkle, supergreens powder and lots of other bits and pieces that might possibly improve their health status. And in this magical cupboard, which is also a great place to hide things from the two of them, is my nut butter collection.
As a woman of science I have done thorough research and found a direct correlation between my happiness and the amount of nut butter I have. I know, where's my nobel prize? So when I looked in the health cupboard the other day to find I was out of crunchy peanut butter and running low on almond butter, tahini AND dark chocolate super spread I decided it was time to take immediate action.
Most of my ideas are born from necessity or accident rather than divine stroke of genius, but this one was a combination of all three. The only nuts I had on hand were cashews and shredded coconut, which just happen to live next to my collection of teas. My vast collection, which includes numerous types of chai tea. Spark brainwave - chai-spiced coconut and cashew butter. And when I happened to have some left over chai spice blend from the chai-spiced apple chips I made a few weeks ago I knew I was on a winner.
I toasted the coconut first because toasted coconut is amazing, but also because it gave me a chance to dry fry the spice blend so it didn't leave a bitter, raw-spice taste in the final product. I also added vanilla beans and maple syrup, mostly just because I thought it would be awesome. I was right.
Unfortunately my food processor isn't great so the butter isn't quite as smooth and creamy as I'd like it to be, but it still tastes fantastic and if you have a better processor or more patience than me (not hard on both counts) you'll probably end up with a more butter-y product compared to mine, which is more like a paste. I contemplated adding some coconut cream to nail that real buttery consistency so if you decide to do that let me know how it goes! Somehow my husband doesn't see this as undeniable proof I need a Thermomix the same way I do so I'll have to keep giving him slightly grainy nut butter until he caves. Which given his repeated exclamations of "this is delicious!" I don't think will be any time soon. Oh well, back to the nut butter collection to drown my sorrows.
Chai-Spiced Cashew Coconut Butter
2 cups shredded coconut or coconut flakes
1 tbsp chai spice blend
1 cups raw or roasted cashews
Approx 1/4 cup coconut oil
1 tsp vanilla bean paste
1 tbsp maple syrup
pinch of sea slat flakes
1) Toast the coconut over low heat until it starts to turn golden. Add chai spice blend and continue toasting for another 30 seconds.
2) Add the coconut and cashews to a food processor and blitz on high speed, scraping down the sides as necessary.
3) After a few minutes add the vanilla, maple syrup and as much coconut oil as necessary to help the butter come together. Continue blending until a smooth butter is formed (this may take 10 minutes).
4) Once you're happy with the consistency stir through the sea salt. Store nut butter in an airtight container in the cupboard.
Fit Kitchen Blog
Healthy recipes for people that love food.
Join the JLFN community to receive your free healthy chocolate recipes e-book
- as well as a regular newsletter with exclusive recipes, tips and special offers - making it easier to reach your health and fitness goals!