2 Cups of Cashews - Can use pre-roasted, or roast them yourself. See below.
1 Teaspoon Cinnamon
¼ Teaspoon Ground Ginger
¼ Teaspoon Nutmeg
¼ Teaspoon Cloves
1 Tablespoon Coconut Oil, Melted
2 Tablespoons Coconut Sugar
1 Tablespoon Molasses
Instructions
If your cashews are not already roasted, bake them on a cookie sheet for 10 minutes at 350F. Let cool for a few minutes.
Add cashews to food processor, and process until a thick paste forms. This will take several minutes. Feel free to stop the food processor and scrape down the sides.
When the cashews start to form a ball, stop the food processor and add spices, coconut sugar and molasses. Continue to process for a few more minutes.
Once your cashew butter starts to form, slowly add in coconut oil to help it reach a drippy consistency. Process for another 1-2 minutes.
Transfer to a covered jar and store in the fridge, or in a cool dark place.
Recipe by The Balanced Berry at https://www.thebalancedberry.com/cashew-cookie-butter/