Excuse me, but you look like someone who loves rich and flavourful things, amiright? I’m thrilled to present you with my latest nut butter recipe that truly is out of this world! Chai spices warm up a blended nut butter with sweet notes of cinnamon, cardamom, ginger, star anise and nutmeg. Lightly kissed with coconut sugar and a generous amount of salt for contrast, this rich and satisfying spread is just as good smeared on toast as it is straight out of the jar!
Chai Spice Nut Butter
Ingredients
- 1 ¾ cup / 200g hazelnuts
- 1 ½ cups / 200g almonds
- ¾ cup / 70g pecans
- 2 teaspoons coconut sugar
- 2 tsp. cinnamon
- 1 tsp. ground cardamom
- 1 tsp. ground ginger
- ¼ tsp. ground star anise
- pinch tsp. ground cloves
- pinch teaspoon freshly grated nutmeg
- ¼ teaspoon fine sea salt
- 2 tsp. coconut sugar optional
Directions
- Preheat oven to 300°F/150°C. Spread the nuts out in a single layer on baking sheet and roast for 20-30 minutes until fragrant and slightly darker in colour (a good way to check is to bite one in half and check the colour in the center. Instead of white, it should be golden). Remove from oven and let cool completely. If you are using pecans, remove them from the oven a little earlier than the other nuts, as they cook faster. Skin the hazelnuts.
- Transfer all the cooled nuts to a food processor and blend on highest setting for 1-2 minutes to finely grind them to a powder. Scrape down the sides of the container. Continue to process the nuts an additional 1-2 minutes until the oils start to be released, and a smooth, creamy, runny paste is formed.
- Add the spices, salt, and coconut sugar, blend again to incorporate. Taste and adjust seasoning as desired.
- Transfer the nut butter to an airtight glass container and store in the refrigerator. Keeps for 1 month.
