Cashew Cardamom Butter

I was at Paleo f(x) 2015, Barefoot Provisions booth. The woman handed me a spoon and said, “Here. Try this”. My knees buckled. That tiny taste of JEMRaw’s Cashew Cardamom Butter was otherworldly. The smooth, rich, spicy-but-not-too-spicy flavors were somehow perfectly balanced.

And there is added sugar, so it was sweet. I had also been on a sugar detox, so the taste was REALLY sweet. My sugar dragon was floating on heavenly clouds.

I bought a jar and rationed it over the next couple of months. My favorite way to eat it was dripped inside raspberries, but I occasionally just licked the spoon. I was sad when it was gone, because I wasn’t buying another sugary snack.

I had waxed poetic to anyone who would listen about the virtues of the delightful concoction. One day I received this text from my client, Don:

3c cashews, 1/4 cup coconut oil, 1 tsp cardamom, 1 tsp vanilla, 1 tsp ginger syrup, 1/2 tsp salt. Food processor. Mouth.

It was close to the original with WAY less sugar. I had to try it. I started with his proportions, used a little more oil, and subbed stevia for ginger syrup to reduce sugar even more. And voila!

I love this low-sugar, Paleo treat with strawberries, apples, or raspberries. But it’s also good to lick right off the spoon!

Cashew Cardamom Butter
Print Recipe
For a smoother, creamier texture, pre-soak the cashews in water for 12 hours. Drain water and prepare as written.
Servings
2 cups
Servings
2 cups
Cashew Cardamom Butter
Print Recipe
For a smoother, creamier texture, pre-soak the cashews in water for 12 hours. Drain water and prepare as written.
Servings
2 cups
Servings
2 cups
Ingredients
Servings: cups
Instructions
  1. Blend in food processor
  2. Mouth
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