Who remembers the tag line, “you got your chocolate in my peanut butter”…..”you got your peanut butter on my chocolate!”!!? (Did I date myself??) Well, for those of you who don’t know – it was a Recess Peanut Butter commercial and it reeled us in to grab some of those delicious cups! That’s how I feel about this Raspberry Cashew Butter.
What came first? The raspberries or the cashews?
I was making cashew butter and noticed some raspberries that had to be used so I jarred up most of the cashew butter, leaving some left in the blender and tossed in the rest of my raspberries. OMG. I was in heaven! It was just like munching on a jar of (…..and here I go, dating myself again — although, maybe it’s still on the shelves….??) Goobers Peanut Butter and Jelly (I believe it was Smuckers brand) – wherein both the jelly and peanut butter were together, in one jar. Oh man, I used to love to spoon out some of that stuff. I didn’t need to put it on bread, it was perfect just eating it out of the jar! Tell me – is it still on the shelves?
When my daughter made mention of how good the Raspberry Cashew Butter was, I decided to give it a whirl again but I didn’t think using fresh raspberries was a good idea – unless of course you decided to eat it up within a couple of days – so I dabbled with freeze dried raspberries. We actually found it to be even better tasting! Like with the jar of peanut butter and jelly, I like to just munch on it off a spoon but my daughter has filled my Paleo Crepes with the Raspberry Cashew Butter, as well as tossing into smoothies!
Paleo Crepes or Tortillas???
I’m not gonna lie, it’s really good in those crepes! The Paleo Crepe recipe can be found here and while the Raspberry Cashew Butter is such a treat wrapped up in them, I also use the crepe recipe for tortillas. In fact, I just crisped some up for #tostadatuesday! The crepes are great to make ahead over the weekend and have on hand for the week. My sister in law doubles the batch because, tortillas and eggs have always been a staple breakfast when growing up so she’s thrilled they can continue the “tradition” while steering clear of some of the ingredients in the typical tortillas.
Anywho ~ back to the Raspberry Cashew Butter! This recipe is perfect to whip up on Sunday’s and keep on hand for your kids’ lunches. Sadly, school will be back in session soon and this can be sandwiched between bread or in a little container for dipping. AND it’s peanut free so it’s nice to know you can send along with your child to school. BUT let’s be real – my 20 year old daughter and I have polished off a couple of jars of this stuff ….so though it’s kid friendly, I am certain you don’t need to have kids to whip this Raspberry Cashew Butter up!
- 2 cups cashews/roasted
- 1/2 cup freeze dried raspberries
- 1 tbsp coconut oil
- 1/2 scoop Primal Kitchen Foods Vanilla Collagen Fuel*
- 1/2 tsp pure vanilla extract
- Blend cashews until nearly “butter”. Add in raspberries and give a whirl til combined.
- Toss in coconut oil and collagen fuel (if using) and vanilla extract.
- Whirl!
- *optional
