Sunday Sweets: “Cashewtella” (Homemade Nut Butter) + Foodie Basket

This Sunday Sweets is something special. For the first time ever, I’ve made a nut butter.

A. Nut. Butter. There aren’t many things more tantalising and scrumptious than butter made from nuts.

It’s a big call, but I can hands down without a doubt in my mind, this is the yummiest butter I have ever eaten in my life. It’s even … better than peanut butter.

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What is this infinitely-better-than-peanut-butter butter you say? Why, it’s Cashewtella! AKA homemade roasted cashew and hazelnut nut butter. 

I have the most gorgeous foodie friend, Liat, who is an absolutely incredible baker/cook/spread maker/everything who I am desperately trying to convince to start a blog to share all her to-die-for foodie creations. Alas, I am failing.

However, at least with this Sunday Sweets her ingenuity and amazing talent can be shared with you all.

I think the nut butter craze has been around for a while but I’ve never really jumped on that wagon. I’ve never even considered making it because I thought it would be too hard, too time-consuming, and no butter could ever trump my beloved store bought PB.

I have to tell you all, making homemade nut butter is something you MUST try. It is easy (promise) and you can really go wild and get creative with what you put in it. Liat and I just put in a little of this, a little of that, a touch of this and voila, our own (but mainly hers) cashewtella that’s completely unique and probably never made before with the exact ingredients we used.

It’s healthy (if you just blend raw nuts and don’t add all the oil and sweet stuff we did) and it lasts for months. And, as this post suggests, it is quite perfect for a foodie and to put in a little food basket for a gift, like we did ***.

These are the ingredients below we used to make our nut butter, but you can honestly do it however you want. Whatever nut, whatever oils, whatever spices. Your choice. That’s what makes it so fun.

Ingredients

250g cashews
150g hazelnuts
1tbsp coconut oil (have more on hand for later)
1 1/2 tsps maple syrup
1 tsp molasses or honey
2 tsp cinnamon
1/2 tsp clove
1/2 tsp salt
1 1/2 tbsp cacao or cocoa

Steps

1. Preheat oven to 180 degrees C (350 F).
2. Pour all nuts into a medium size bowl.
3. Combine coconut oil, maple syrup, molasses, cinnamon, clove and salt in a small bowl. Mix well. Pour the syrup into the bowl of nuts, making sure all nuts are covered.
4. Lay out a baking tray with baking paper on top. Spread the nuts evenly onto the baking paper.
5. Roast in the oven for 5 minutes and then check them. They probably won’t be done by this stage but depends on how strong you want the flavour. Roast for another 5 minutes and check. Generally, wait until the nuts are golden brown – approx 10-15 min (ours took 3 x 5 minutes checks).
6. Pour the roasted nuts into a food processor (it really needs to be a good one!) Blend away. The nuts will become grainy, then sticky – add the cacao at this point.
7. Keep blending until the butter starts to form a little ball. Spread it apart and keep blending until smooth and soft (you may need to add more coconut oil if it is not smooth and silky).
8. Pour into a sterilised jar and you’re done!

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*** We put our little jar of cashewtella into a hamper with some quality granola, tea from T2 and macaroons from Adriano Zumbo. It’s a cute and mostly inexpensive gift idea for foodies. It’s thoughtful and definitely made with lots of love!

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THE VERDICT

It’s not as thick as Peanut Butter, but more silky and smooth and moist. You’ve got this minutely grainy texture which is lovely, along with the strong nutty taste of the cashews with the hazelnuts flavour seeping through every now and again.

Then you’ve got your aromas – the beautiful spice of the cinnamon which fills your nose as soon as you open the jar. The sweetness of the cloves is very apparent too. The cacao adds just that extra bit of chocolatey sweetness but be careful not to add too much cacao otherwise you will lose the flavour of the spices. Finally you get the lovely combination of sweet and salty as you get a small taste of the added salt.

It’s a truly decadent and beautiful nut butter and whilst this recipe is delicious, I’d advise you to get a little creative and make your own!

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25 thoughts on “Sunday Sweets: “Cashewtella” (Homemade Nut Butter) + Foodie Basket

  1. I have a developed allergy to nuts but this looks like something I definitely would have liked back when I could eat them :(

    • Oh Abbi! That’s so annoying! I’m so lucky I have no food allergies (only allergies to antibiotics which I suppose isn’t too great either!) Nuts aren’t the worlds best food … plenty of other delicious things you can compensate with :) xx

  2. This looks delicious! I can’t wait to try. My fiance` goes ga-ga over Nutella, so I’m betting this would be the perfect surprise for him!

  3. I am so happy to found this lovely tasty post because I always wanted to make my own nut butter & thought about a chocolate cashew butter & you made a sort like nut butter, so a big thanks! A grand food gift! :) x

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