Beet Cashew Butter & Snack Wraps

Prep Time: 28 min // Cook Time: 5 min Servings: 1.5 cups cashew butter, 1 wrap

What to do

Beet Cashew Butter

  1. Preheat the oven to 350 degrees F and spread the cashews over a large baking sheet. Roast for 5 to 8 minutes, or until cashews begin to turn slightly golden. Remove from the oven and allow cashews to cool.
  2. Transfer cooled cashews to a food processor along with the pure maple syrup, beet powder, 3 tablespoons of coconut milk (or non-dairy milk of choice), vanilla extract, and sea salt. Process 10 to 15 minutes, until cashew butter is completely smooth and thick. If necessary, add more coconut milk (up to 8 tbsp total) to help blend the cashew butter. You may need to stop the food processor a few times to scrape the sides to help it along. Feel free to add more pure maple syrup to taste.
  3. Transfer beet cashew butter to a sealable jar and refrigerate until ready to use. Cashew butter stays fresh for 10 days when stored in an airtight jar.

Cashew Butter Snack Wrap

  1. Place the tortilla on a plate or cutting board and spread beet cashew butter over half of it. Add the apple, granola, dates, and cinnamon. Roll into a wrap and enjoy.

 

What you’ll Need

Beet Cashew Butter

2 cups raw cashews

3 tablespoons pure maple syrup, to taste

2 tablespoons Love Beets Beet Powder

3 to 8 tablespoons coconut milk, see instructions

1 teaspoon pure vanilla extract

¼ teaspoon sea salt

Cashew Butter SnackWrap

1 whole wheat flour tortilla (or tortilla of choice)

3 tablespoons cashew butter

½ green apple, cut into matchsticks

2 tbsp granola

3 medjool dates, pitted and chopped

Sprinkle cinnamon, optional