Happy December friends! I love seeing all of the holiday decorations going up around town and there is nothing better than fresh Christmas trees and holiday cookies in the oven. One of my favorite holiday traditions is baking and decorating gingerbread cookies. Cashew butter always reminds me of cookie dough so I thought it would be fun to combine it with gingerbread flavors for a special holiday treat. This recipe is so quick and simple and I’ve been referring to it was “Christmas Crack” because its so addictive and tastes just like gingerbread dough with subtle hints of cashew flavor.
First, add the roasted cashews to a food processor and process for around 10 minutes, or until creamy. As the cashews clump up, use a spatula to scrape down as needed. The cashews will become crumbly at first, but continue processing until they release their oils and become creamy. Next add in all of the rest of the ingredients and process until combined. If you’ve never had cashew butter, you’re in for a treat! The gingerbread cashew butter is perfect on a piece of toast, added to a smoothie, or on its own and would make a great stocking stuff or co-worker gift.
- 2 cups roasted cashews
- 2 tbsp molasses
- 1 tbsp fresh ginger
- 1 tbsp cinnamon
- 1 tsp allspice
- ¼ tsp black pepper
- ¼ tsp salt
- Add the cashews to a food processor and process on low for approximately 10 minutes or until creamy, scraping down with a spatula as needed.
- Add the remainder of ingredients and blend until combined. Taste and adjust the spices for personal preference.