I was at my meditation class, trying to empty my mind, but all I could think of was Cashew Macadamia butter. If you’ve had it, you’ll understand why. Cashew macadamia butter is one of the most indulgently blissful things on the planet. So I promised myself I’d whip this together when I got home so that I could get back to concentrating on…well, not concentrating on anything.
This dip is fabulous to eat by the spoonful, as a frosting, on fruit, a sandwich, whatever! It’s a bit like a blond nutella. I added a bit of agave because my banana was just barely ripe and I was impatient. If you’ve got a ripe banana, it’s probably not necessary.
This is my submission to the PB Boy’s Great Peanut Butter Exhibition #4–No Bake. You’ll notice that there’s no PB involved, since I am allergic, but “cousin” nut butters are allowed. I bet PB would work, though.
1/2 cup roasted Cashew Macadamia butter
1 ripe banana
2 Tablespoons agave, or to taste
1 Tablespoon cacao nibs
Either combine all ingredients thoroughly by hand, or do it the lazy way. Put the first 3 in a food processor, and let it do all the work. Then add in cocoa nibs and enjoy!
This sounds incredibly rich and yummy! I’ve never tried cashew-macadamia butter (I’m not sure we have it here)–but I know I’ll love it when I do 🙂
This sounds like a little bite of paradise! I haven’t ever had the luck of trying something so yum as cashew macadamia, but I might have to just mix the two together to taste!
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I’ve never had cashew macadamia butter, but I’ve had cashew butter (I’ll eat it with a spoon when I’m feeling decadent) and macadamia nuts (hard to stop eating!), so I can only imagine how delicious this is.
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