Roasted Almond & Cashew Butter with Celery Dippers

Makes: 2 x 300g jars
Preparation time: 10 minutes
Cooking time: 15 minutes

You’ll need:

  • 300g almonds
  • 300g cashews
  • Sea salt
  • Cinnamon

What to do:

Pre-heat the oven to 200°C.

Place the nuts on a flat baking sheet and roast in the oven for 10-15 minutes until they are just starting to turn golden brown. Make sure to keep an eye on the them as they can burn very quickly!

Allow to cool for 5 minutes.

Place the roasted nuts in a high-powered blender. The trick here is to trust the blender, do not add any extra ingredients (e.g. butter or oil).

Turn the blender on to full and allow the nuts to get broken down into a fine a powder. After 2-3 minutes of blending the nuts should start to form into one big mass.

Keep the blender on (if you feel the motor over-heating, turn the blender off to cool down then carry on) until the heat of the blending allows the natural oils of the nuts to be extracted and the big mass starts to break down.

Blend until you have a smooth paste that is spreadable.

It is normal for the natural nut oils to separate from the butter, so before serving, give it a good stir up. Enjoy with fresh celery sticks for a healthy, crunchy snack.