Ingredients
Scale
For the chunks:
- 1/3 cup raisins, chopped
- 1/3 cups chopped raw walnuts
- 1/4 cup pure maple syrup
- 1 tsp ground Ceylon cinnamon
- 1/4 tsp Himalayan salt
For the nut butter base:
- 1 cup raw cashews
- 1 cup raw macadamia nuts
- 1 cup Smooth and Silky Coconut Butter (page 297 in the cookbook) or store-bought coconut butter
- 1 vanilla bean, chopped
- 1 tsp ground Ceylon cinnamon
- 1/2 tsp Himalayan salt
For the swirl:
- 1/4 cup Date Paste (page 82 or on Sonia's blog)
- 1/4 cup ghee, melted
- 1/4 cup pure maple syrup
- 3 Tbsp ground Ceylon cinnamon
Instructions
- In a medium bowl, combine all the ingredients for the chunks. Let sit on the counter for at least 4 hours or up to a full day, until the raisins and nuts have absorbed pretty much all of the syrup.
- Make the nut butter base: Place the cashews, macadamia nuts, coconut butter, chopped vanilla bean, cinnamon, and salt in the bowl of a food processor and process on high speed for 8 to 10 minutes, until smooth and creamy, scraping the sides of the bowl as necessary.
- Transfer the nut butter to a mixing bowl and place in the refrigerator to set for about 2 hours, until it resembles soft cookie dough. You might want to give the butter a stir from time to time to help it set evenly.
- Meanwhile, make the swirl: Place the date paste, ghee, maple syrup, and cinnamon in the bowl of the food processor (no need to wash it) and process until smooth. Set aside.
- Once the base butter has reached the desired consistency, gently mix in the raisin and nut chunks with a rubber spatula.
- Drop spoonfuls of the swirl mixture over the top of the nut butter and barely mix it in with your rubber spatula, creating little swirls as you go.
- Transfer the nut butter to one or two airtight glass containers and store in a cool, dark, dry place. It will keep in the pantry for up to 2 weeks or in the refrigerator for up to a few months.