Oh, holy balls. This is magical. Welcome to your own little personal jar of magic. No. Big. Deal. I grew up in the Harry Potter generation here people. I experienced that deep, gut-wrenching dismay when I did not in fact get into Hogwarts School of Witchcraft and Wizardry. This recipe has made up for a tiny piece of that.
What is spoon butter you may ask? Well, it is an attempt at making an actual, spread-able nut/fig butter that fell short on it’s smearing abilities but shined on is ability to kick your taste buds in the pants. Thus, spoon butter was born. Heap it on some fruit, some Chocolate Walnut Banana Bread, or eat that business with a spoon! Duh.
Figs: Besides being uniquely and delicately crunchy and delicious, figs are old school. Their scrumptious reputation goes all the way back to the Bible. Reputation aside though, fuel-wise, these little gems are high in carbohydrates, making them a great pre or post workout nibble. They are also a respectable source of fiber, calcium, & magnesium. If you think of your whole day of eating as one large multi-vitamin, then figs are helping a cave-lady out…
- 500g raw cashews (about 4 cups of cashew pieces)
- 8 large turkish figs (soaked)
- 1T cinnamon
- ¼ + 1/8 fine sea salt
How it’s Done:
Start by soaking your figs. Just stick those babies in a bowl of warm water and walk away for a bit, or rather for 30-45min.
Place your cashews in the food processor. Warming: this step takes patience, grit, and a little dose of courage. I feel like I went through all stages of grief making those dudes unto butter. Denial, anger, bargaining…all the key players were there. (Here’s a great blog post on making cashew butter in case you need a little more hand holding. No judgment here – I did.) Essentially: pulse, stir, pulse, stir, & repeat 800 times. Don’t worry smooth, luscious nut butter will happen. It just takes about 15 minutes of persistent pulsing.
When your cashews are a super smooth and velvety butter, A) pat yourself on the back, and B) drain and add your figs, cinnamon, and sea salt. (Note: make sure you get as much of the water drained from the figs as possible. No need to be crazy about it, but do what you can.)
Process until there are no more chunks of figs – AKA: smooth, but not smooth because there will be all those perfectly crunchy fig seeds in that business.
Keep in the fridge, just because, but take it out a little early if you would like it to be more spread-able.
Let me know your favorite spoon butter vehicle!
Sources: Murray, M. (2005). The Encyclopedia of Healing Foods. New York: Atria Books.