Yes, it's true – this homemade almond-cashew butter, with cacao nibs and coconut oil, tastes just like cookie dough. Whip up a batch and use it in everything from smoothies to sandwiches — that is, if you don't eat it all with a spoon first.
Before you start blending, you'll first need to quickly roast the raw almonds and cashews. Once the nuts have cooled slightly, you blend them in a food processor for 10 to 15 minutes, later adding in the coconut oil, vanilla extract, coconut sugar, salt, and cacao nibs.
You can store the nut butter in a Mason jar for one week unrefrigerated (or one month refrigerated), but I highly doubt it will last that long.
→ Get the Recipe: Homemade Cacao Nib Almond Butter from Ambitious Kitchen