Healthy Gingerbread Cashew Butter is the perfect festive treat! Naturally gluten free, it’s great on toast or for sharing as a delicious DIY holiday gift! This post is sponsored by Now Foods.
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December is my favorite time of year because it’s time for all things gingerbread, including this Healthy Gingerbread Cashew Butter! Cashews get roasted up and then pulsed in the food processor with molasses, spices, and coconut oil until it’s smooth and creamy.
You can slather this Healthy Gingerbread Cashew Butter on toast, muffins, or wrap it up and give to friends/family for a delicious DIY holiday gift!
I love the warm, cozy spices that go into gingerbread and wanted to be able to bring them to you in a healthier form.
While all of those recipes are delicious, this Healthy Gingerbread Cashew Butter reigns supreme as my favorite gingerbread recipe. It’s super rich and creamy, and makes everything (toast, muffins, etc) taste better. It’s also delicious when eaten straight out of the jar.
How to make Healthy Gingerbread Cashew Butter
I had tried making nut butter in the Vitamix once but it was a huge fail. My little food processor did the trick! Even though it’s tiny.. this thing has POWER! It made seriously the creamiest, most delicious cashew butter.
Do you need to roast nuts for nut butter?
Yes, in my opinion- this is essential as it helps the oils release which allows for creamier nut butter! Plus, it doesn’t take long at all!
When blended with spices they were the PERFECT combo. Seriously.. you guys are going to love this! It will make your breakfast toast 100x better + could even be fun to make in a big batch and share with family/friends as a DIY holiday gift!
Ingredients to make Healthy Gingerbread Cashew Butter
To make gingerbread cashew butter you’ll need:
Try these other healthy holiday recipes:
- Paleo Gingerbread Biscotti
- Healthy Gingerbread Loaf
- Healthy Gingerbread Muffins
- 30 Healthy Holiday Desserts You Need to Try
- Healthy Anginetti Cookies
- Whole30 Gingerbread Latte
Healthy Gingerbread Cashew Butter
- Preheat oven to 350 degrees
- Toss cashews with 1 tablespoon of oil and roast for approximately 10 minutes, stirring every 3-4 minutes
- Allow cashews to cool completely
- Add roasted cashews, spices, molasses + remaining 3 tablespoons of coconut oil to a food processor + blend until smooth
- Store in airtight container in refrigerator for up to 2 weeks