RECIPE! // Save this healthy version of Biscoff cookie butter. Great on oatmeal, yogurt, and even desserts. You won’t re

RECIPE! // Save this healthy version of Biscoff cookie butter. Great on oatmeal, yogurt, and even desserts. You won’t regret this one! 🤤 Ingredients 135g raw, unsalted cashews 135g raw, unsalted almonds 80g raw, unsalted pecans 1/2 tsp vanilla sugar (read note about vanilla extract) 2-4 tbsp maple syrup (up to you! I used 3) 1 1/2 tsp cinnamon 1 tsp ground ginger 1/2 tsp salt (I used Maldon) Extra Virgin Olive oil 1. Roast cashews, almonds, and pecans on a baking tray at 180C/350F for 15 minutes. SHAKE TRAY HALFWAY. Keep an eye on it, the nuts can burn quickly. They should be golden when you take them out. 2. Cool the nuts for 5 minutes and then add to a food processor with 2 tbsp olive oil and vanilla. Process high speed for a few minutes. 3. Scrape the sides of the bowl down with a spatula. Add maple syrup, spices, salt. Process further until smooth. Took me around 8 minutes. 4. Feel free to drizzle in 1-2 tbsp more olive oil if it is still dry. Balance out with more salt or maple syrup. 5. Store in a jar and Enjoy 😁 Note: If you use using vanilla extract, the butter can firm up and seize. Most people’s butters turn out fine but for some, they firm up. So just to be safe I’d use vanilla sugar. It is hard to find vanilla extract here in Denmark, people use vanilla sugar instead 🙏🏽