Subscribe to receive exclusive news, workouts, giveaways and more!

Recipe: Maple Cinnamon Cashew Butter

Cashews are rich in oleic acid, a monounsaturated, heart-healthy fat, as well as magnesium (for bone strength) and proanthocyanidins, flavonols that studies have shown halt the division of cancer cells.

Maple Cinnamon Cashew Butter

  • 1 pound raw cashews (roasted or raw)
  • 2 tbsp. pure maple syrup
  • 1/2 tsp. sea salt
  • 1/2 tbsp. cinnamon
  • 1/2 tbsp. olive oil (if needed)
  1. Place cashews in a large food processor. Blend until grainy.
  2. Continue to blend. Once grains start to clump together, scrape down the sides every 60 seconds.
  3. As you continue to scrape down the sides, the clumps will begin to smooth out as the oils release from the cashews. If your butter is a little dry, slowly drizzle in olive oil.
  4. Add the sea salt and cinnamon and blend for 30 seconds.
  5. Slowly drizzle in maple syrup and blend for 30 to 60 seconds.
  6. Refrigerate butter in a sealed container for up to two weeks. Makes 1 cup.
Add your comments