My diet has been reasonably restrictive lately. I've been on the first stage of the anti-candida diet (yeast-free diet), which means I can't have sugar (fruit, artificial sweeteners and natural sugar included), dairy, gluten, peanuts, and a whole mess of other things.
I also can't have almonds, because my sweet girl is allergic, and we are still breastfeeding! And, because she also has a peanut allergy, I can't have garbanzo beans...because, as it turns out, they are closely related, and she reacts to them, too.
So, as you can imagine, desserts have been a struggle lately.
The restrictions on my diet rule out most everything I have routinely made for desserts- both healthy and not- in the past. Ice cream and real cookies are out. Almond butter cookies? Out. Garbanzo bean cookies? Out. Fruit pan fried in coconut oil? Out. And most baking recipes call for some sort of sweetener that works as a binder. But, of course, even raw honey (my paleo go-to sweetener) is O-U-T.
And it was out of this little conundrum that this recipe was born. The texture is almost identical to peanut butter when warm, and closer to cookie dough when cold, and the taste is similar to snickerdoodles.
It curbs the sugar cravings like nothing else, and it's guilt-free. Win-win.
Now, is it guilt-free when I go through a whole batch of this in a matter of days? I don't know. I'm not asking questions.
Snickerdoodle Cashew Butter
5 cups whole roasted unsalted cashews
1 tsp extra virgin coconut oil
1 tsp cinnamon
1 tsp celtic sea salt
2 Tbs pure xylitol
4 packets stevia (with no additives- I use Sweet Leaf)
1 tsp vanilla
Grind the whole cashews on high in a food processor for several minutes, until smooth and creamy. The cashews will go through several stages before becoming creamy- first it will be crumbly, then stiff, then thick, and eventually it will start warming up and getting creamy. Give it time and scrape down the sides when needed.
Once the cashews have formed a butter, add the coconut oil and process well. Then add the rest of the ingredients, process until thoroughly combined, and taste. Add more salt, cinnamon or sweetener to taste.
Store in a container in the fridge.
Spread on toast (or a coconut meat tortilla, if you're eating like me right now), use as a fruit dip, or just eat by the spoonful.
Enjoy!

