STOP throwing your used coffee grounds down the drain and START throwing them in your cashew butter!
Check out Cooking with Scraps by Lindsay-Jean Hard to find more recipes like this one!
2 cups raw cashews (whole or pieces)
1/2 teaspoon fine sea salt
2 tablespoons used coffee grounds
2 tablespoons cocoa nibs (optional)
1/4 cup neutral-flavored oil, such as vegetable
1.) Preheat oven to 350 F
2.) Spread out the cashews on a rimmed baking sheet and toast them in the oven until lightly browned, 8-12 minutes. Let the nuts cool slightly.
3.) Transfer the nuts to your food processor, add the salt, and pulse a few times, until the nuts start to look sandy.
4.) Add the coffee grounds, cocoa nibs (if you’re using them), and the oil, and process until smooth, scraping down the bowl of the food processor as needed. (This can take a while, so be patient!)
5.) Transfer to an airtight container and store in the refrigerator for 2 to 3 weeks. To serve, bring to room temperature.
This recipe makes about 2 cups.
Chef Colton recommends adding some honey to give your salty cashew butter a little sweetness!