Homemade Chocolate Almond & Cashew Butter

Hey all! Hope you enjoyed your weekend, I know I did. It was a much needed break from work and training. I spent it working around the house, on client programs, family time, baking and cooking (my fav), cleaning, and getting my miles in of course. Only 47 more days until the Air Force Marathon in Dayton. I can't wait, well I can't wait for all my hard work to pay off rather. Running 26.2 miles at one time is quite daunting, and hell it's been a lot of work, but I have always wanted to run one & I'll be happy to check that off my bucket list. I will have competed in every race they offer except the 5K then, to include a deployed location 10K.

For my next goal... getting an internship & becoming the kick as body positive dietitian I am meant to be! As for kitchen goals... nut butters and I have a torrid romance & ever since I started making my own, I have been attempting MANY creations! This is my latest & beyond super simple recipe. This past week I decided to make some almond & cashew nut butter and then last minute saved some of my original recipe in the processor & made a chocolate version. My first taste was right off the spatualla, but then I put it on a waffle the next morning. To die for... subtly chocolate & sweet flavor! I plan to work on a cinnamon and vanilla version next (GOALS). Later this fall I will be sharing those after I make my way through these jars.

Hope you all give it a try, feel free to ask any questions or if you need any clarifications- leave a comment below! Thanks for reading as always and supporting me.

Ingredients:

1 cup raw almonds
1 cup unsalted cashews
6 Tbsp Unsweetened cacao powder
6 medjool dates, soaked & pits removed
2 Tbsp coconut oil
1 tsp sea salt

How to:

** Preheat oven to 375 degrees.
Spread nuts out evenly on a cookie sheet in a single layer, spaced out.
Place nuts in a 375 degree oven and roast for about 10 minutes.
Remove from oven and allow to cool 1-2 mins.
Add all ingredients to high speed food processor, blend on med-high for 5-7 minutes, scraping down sides as needed.
Once desired nut butter consistency is reached, pour into a jar/container with a lid and store in the refrigerator.
Spread on bread, crackers, toast, bananas, ice cream, or whatever your little heart desires! Enjoy!

**Placing the nuts in the oven is optional, this helps to loosen the oils in the nuts up and makes it a bit easier to blend.