This Chocolate Chip Cookie Dough Nut Butter is made from Paleo and vegan-friendly ingredients but manages to taste like chocolate chip cookie dough in spreadable, nut butter form. You won’t be able to stop eating it by the spoonful!
- Preheat the oven to 350°F. Spread the cashews and almonds on a lined baking sheet and bake in the heated for about 8 minutes, or until fragrant and lightly toasted. Let cool for a few minutes on the counter top. You can also leave the nuts raw, if you want.
- When the nuts are cool, add them to your food processor or high-powered blender (I used my Vitamix). Process for about 3-6 minutes, scraping down as necessary. Your time might be shorter if you’re using a high-powered blender – it will take a little bit longer in the food processor and require more scraping down.
- When the cashews and almonds have broken down into a smooth, creamy butter, add the vanilla bean powder, salt, coconut sugar, and ghee. Process to incorporate, and taste. Adjust add-ins as desired. Finally, add the cacao nibs or mini chocolate chips and pulse to mix them in.
- Transfer to a glass jar or two (like a mason or Weck jar) and store sealed for at room temperature for 1 month, or in the refrigerator for 2-3 months.