Guys. This nut butter is the best thing ever.
In addition to being surprisingly low in calories for a nut butter, it tastes like carrot cake. Aka heaven!
Seriously, I should rename this recipe “I can’t believe it’s not Heaven”. Because trust me, spread this on a slice of toast, apple, or even enjoy alone and you’ll be sure you’ve reached it.
Okay so here’s the scoop: this Carrot Cake Nut Butter is made with almonds & cashews, which lend to it both a nutty and rich flavor. Additionally, it includes Medjool Dates, which kicks the flavor up about 100 notches. And the added coconut oil, spices, and carrots really make a spoonful taste just like a large bite of carrot cake.
And not only is this nut butter delicious, but it’s downright easy to make. All you do is add the ingredients to a food processor, press “on”, and let the nut butter magic happen. And trust me, once you take that first taste test you’ll be sold.
This Carrot Cake Nut Butter is a great addition to any simple snack or meal, tastes great spread on apples or bananas, and is even perfect alone! It has all the sweetness and flavor of the classic cake, minus all the calories and guilt-inducing ingredients.
You won’t find butter, sugar, or flour here.
But you will find nut butter so good you’ll never go back to plain old PB again! 😉
Carrot Cake Nut Butter
- 1 c pitted Medjool Dates (about 12-15 large dates)
- 1 c raw almonds
- 1 c raw cashews
- 1 1/4 tsp cinnamon
- 1 tbs melted coconut oil
- 1/8 tsp ginger
- 1/8 tsp cloves
- 1 c matchstick carrots
Add first three ingredients to a food processor and pulse for 30 seconds. Then add cinnamon, coconut oil, ginger, and cloves blend until the consistency of nut butter has been reached. Add carrots and process for another 15-30 seconds, or until desired consistency has been reached. Store in the refrigerator. Enjoy!
Nutrition Information (from myfitnesspal.com)
(Yields 32 2 tbs servings)