Almond Cashew Butter with Cocoa Nibs

I had tried a low-carb chocolate chip scone, but this is the only picture I have left – my iPhone ate the rest. I noted that I had to double the amount of yogurt to make it work, but the resulting baked goods had the right consistency. The kids didn’t like them as much as I would have hoped. However, more importantly, I think this helped me clarify something about protein powder for me. You see, I can’t have the whey-based ones (because of lactose), so I keep trying vegan ones. They always have an aftertaste that I dislike, and I had associated that with the artificial sweeteners, so this time I went for Vega brand protein powder sweetened with cane sugar, and… It turns out it’s the pea. I just don’t like pea protein! And since that flavor carries through to anything you make with it, these scones were not my favorite.

 Anyway, then I turned to a more natural way to get protein, with this almond cashew butter with cocoa nibs. It ends up being very thick and has been compared to cookie dough, which I have to say is pretty close! (Full disclosure: I have since learned that one really cannot count on nuts for a serving of protein, because you’d have to eat something like 1,000 calories of almonds just to get your 20 grams of protein. I mean, it’s better than nothing, but should not be the main source of protein in a meal.) I’m rally enjoying this, and the Little Prince likes it too (the Fox hasn’t tried it, despite the cocoa nibs). I got 3 jars from these quantities. 

2 cups raw cashews 

2 cups raw almonds 

1-2 tsp. coconut oil (I used a bit more) 

½ tsp. vanilla extract 

1 tsp. coconut sugar 

¼ tsp. sea salt 

2 Tbsp. cacao nibs 

Preheat oven to 350 °F. On a large baking sheet, spread out almonds and cashews and roast in oven for 10 minutes until slightly brown. Be very careful not to burn the nuts! Cool for 10 minutes. 

Transfer nuts to the bowl of a food processor (I used my Vitamix and really pushed it to its limits – the original post says it might take 20 minutes total with a food processor) and process for 10-15 minutes, scraping down the sides as necessary (about every 2 minutes). At this point the nuts should start to clump together. Add in a teaspoon of coconut oil and continue to process until you reach the desired consistency; add another teaspoon of coconut oil if you'd like it creamier. 

Next, add in vanilla extract, coconut sugar and sea salt. Process again for 30 seconds. Taste and add more salt or coconut sugar if necessary. 

Add in cacao nibs and pulse a few times to incorporate nibs into the nut butter. Transfer to jars (this will keep for about a week at room temperature, longer in the fridge).