Cashew Date Spread

A healthy raw cashew and date spread, perfect for snacking without breaking any resolutions.
By Marnely Rodriguez

Remember those things we proposed we were going to keep at the beginning of the year? What’s that word…? Re..solutions? Remember those? When you wrote down a list of ways to be healthier, when you tweeted that THIS was the year you’d lose 10 pounds, and when you scheduled gym sessions during your free time?

It’s February and hopefully most of you have kept those health oriented resolutions! Realistically, some of us haven’t. One of my resolutions was to drink a cup of tea every night. Simple enough, right? You’d think so, but that was thrown out the window when I decided I preferred hot chocolate. Sigh. Maybe next year?

How does all this rambling tie into a Cashew Date Spread? Well, just because I didn’t keep that one resolution, doesn’t mean I didn’t start eating healthier! And one of the times I have the most trouble eating healthy is snack time, so I decided to change that and create a simple spread that I can keep in the fridge for a few days in a row and at the same time is delicious. A combination of nutty creaminess, sweet dates, and a sprinkle of salty goodness, make this spread a perfect snack resolution!

Cashew Date Spread
 
Prep Time
Total Time
 
A simple spread that's not only raw, tastes delicious.
Author:
Recipe Type: Snack
Serves: 2-4
Ingredients
  • ½ cup chopped dried dates
  • 1 cup raw cashew butter
  • ½ teaspoon vanilla salt
Instructions
  1. Soak chopped dates in 1 cup of hot water for 30 minutes.
  2. Strain dates, but save a few tablespoons of this water.
  3. In a blender or with an immersion blender, whip cashew butter and dates.
  4. Slowly add a tablespoon of water, one by one, until smooth consistency is reached.
  5. Season with vanilla salt.

 

Snack on this by spreading on your favorite gluten-free bagel and sprinkle with roasted cashews!

Marnely Rodriguez-Murray

Marnely Rodriguez-Murray is the author of the food blog Cooking with Books. A graduate of The Culinary Institute of America, she has worked as an Overnight Bread Baker in Colorado, a Chocolate Maker in Virginia as well as a Pastry Cook on the whimsical island of Martha’s Vineyard, just to name a few. She currently resides on Martha’s Vineyard with her chef-husband, where they are both on an endless search for Caribbean flavors, new culinary trends and gastronomic inspiration.

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