Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)
Nothing says warm & cosy like chai spices.
Let us tempt you with our latest nut butter recipe that truly is out of this world. Have you ever had Chai tea? Then you know how delicious these spices are when blended together: cinnamon, ginger, cardamom, cloves, nutmeg and allspice. So warming and yum.
This chai spiced nut butter is a creamy blend of lightly toasted almonds and cashews, laced with spices and a little bit of coconut sugar to create an authentic chai-like flavour. Its rich, smooth as silk, oil-free and truly irresistible. Don’t be surprised if you want to grab a spoon and dig right in while it’s still warm. The best part - you can make it at home in the Vibe Blender System in just minutes.
We briefly roasted the nuts before blending. Roasting imparts a sweet, nutty aroma, increases the depth of flavour and releases the oils which will help the nuts break down more easily into a creamy spread, without any added oil. For an SCD friendly version, either omit the coconut sugar altogether or replace with honey. Note, honey will cause the oils in the nut butter to seize up so you will need to add a little coconut oil to achieve a spreadable, buttery consistency.
*use honey + 2 teaspoons of coconut oil for SCD version
Directions
Preheat the oven to 180C/350F.
Spread the raw nuts on a baking tray and roast for 8-10 minutes.
Remove from the oven and let cool until they’re just warm to touch, about 15 minutes. Although the Vibe Stainless steel jug can sustain hot temperatures we have found that the nuts seize under the blades if blended when they are straight out of the oven.
Transfer the almonds to the Vibe Blender jug. Place the lid on. Remove the cap and insert the tamper into the lid.
Select ‘nut’ mode. Use the tamper to push the nuts down into the blades.
Continue to blend for 2 minutes.
Stop, open the lid and release some of the heat. Scrape down the sides and inside the lid if necessary. At this point the almonds should be a thick, sticky paste.
Add the chai spices, coconut sugar and salt.
Replace the lid. Continue to blend for another minute, moving the tamper in circular motion now. When the nuts turn to a butter consistency and blend without the assistance of the tamper you will now you have reached a good smooth consistency. You may need to stop and scrape down the side again.
Continue blending until the almond butter has reached your desired creaminess. We found 3 minutes sufficient.
Pour the chai spice nut butter into a clean glass jar.
Let cool to room temperature before screwing on the lid.
Without preservatives homemade nut butters are sensitive to spoiling. To get the most shelf life, store in a dark cool place or in the fridge and consume within 3 – 4 weeks.
Recipe Video
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Homemade chai spiced cashew & almond butter
Nothing says warm & cosy like chai spices.
Let us tempt you with our latest nut butter recipe that truly is out of this world. Have you ever had Chai tea? Then you know how delicious these spices are when blended together: cinnamon, ginger, cardamom, cloves, nutmeg and allspice. So warming and yum.
This chai spiced nut butter is a creamy blend of lightly toasted almonds and cashews, laced with spices and a little bit of coconut sugar to create an authentic chai-like flavour. Its rich, smooth as silk, oil-free and truly irresistible. Don’t be surprised if you want to grab a spoon and dig right in while it’s still warm. The best part - you can make it at home in the Vibe Blender System in just minutes.
We briefly roasted the nuts before blending. Roasting imparts a sweet, nutty aroma, increases the depth of flavour and releases the oils which will help the nuts break down more easily into a creamy spread, without any added oil. For an SCD friendly version, either omit the coconut sugar altogether or replace with honey. Note, honey will cause the oils in the nut butter to seize up so you will need to add a little coconut oil to achieve a spreadable, buttery consistency.
