Salted Caramel Cashew Nut Butter Recipe

Tip: click step to get into cook mode

2 cups of raw cashews

3 Medjool dates (pitted (soaked in hot water for about 2 hours prior if they aren't moist) or use date syrup or sweetener of choice)

½ vanilla bean pod

½ tsp pink Himalayan salt

1 tbsp gelatinized maca powder

Optional

1 tbsp coconut oil (if needed, to help things along)

If you'd like to roast your cashews prior to making the nut butter, toss them onto a baking sheet and put in the oven at 350F, for about 8 minutes or until very lightly golden. don't underestimate how quickly they cook/burn!
Transfer your cashews into a food processor or blender and begin to blend into a nut butter. it will take some time and become a powdery consistency at first until the oils break down. keep at it and scrape down the sides as you go.
Add in your Maca powder, vanilla bean, dates and salt until completely smooth -- making sure the dates are broken down in particular and adjust by adding coconut oil if you really need to thin out the texture. you can also adjust the sweetness, and saltiness here.