Strawberry Cream Nut Butter
Freeze-dried fruit has been a secret weapon of mine for a while. It’s the perfect way to add an intense punch of fruity flavor without turning whatever you’re making into a pile of mush.
I use them when I make the Homemade Strawberry Cream Larabars and when I’m making frosting to fill macarons. Freeze-dried raspberries make some AMAZING raspberry buttercream. Seriously.
But this is a healthy space, right? And we don’t talk about things like macarons. Ok, maybe we do. I love those little sugar bombs.
During my Whole60 I had the idea to throw freeze-dried strawberries into some nut butter. It might have been the best idea I had in a while.
I’m a bit of a nut butter rookie, but I’m hooked already. I loved this combination of nuts, too. I started off with some almonds, but wanted some sweetness from pecans and some creaminess from cashews.
Vanilla adds a nice warmth, too.
I swear I could eat this entire batch in one sitting. I nearly did, too, finishing off a whole jar in one day. Yeesh.
You can freeze-dried fruit in most grocery stores. I used to buy them at Trader Joe’s but have noticed Target carrying them, too!
This strawberry nut butter + a pile of apple slices = heaven. Seriously. I’d turn down a lot of desserts to eat this.
If you like recipe, you’ll need to check out my other nut butter recipe — Toasted Coconut Ginger Cashew Butter.
And if you’re curious, this is the food processor I have: Cuisinart Prep 9 Food Processor. It’s by far my favorite I’ve had so far, and t’s built so much better than others I’ve tried. I love this size, too. It’s perfect for what I need.
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