Photo by Eva Kolenko
Infused Seedy Cashew Butter
2 cups blanched cashews
½ teaspoon salt
2 tablespoons cannabis honey
3 tablespoons cannabis coconut oil
2 teaspoons hemp seeds
2 teaspoons flax seeds
2 teaspoons roasted pumpkin seeds, roughly chopped
Preheat the oven to 350 F and roast the nuts on a parchment-lined baking sheet, stirring once or twice during cooking, until fragrant and lightly golden, 10 to 15 minutes.
Place the warm cashews and salt in a food processor. Grind into a fine powder and when the cashews start to release their oils, add the honey.
Process until it begins to resemble nut butter then, with the processor running, add the oil to emulsify.
Stir in the remaining ingredients and season to taste with additional salt if desired. Makes 1½ cups. Keeps for one week refrigerated. THC depends on the amount in the honey and coconut oil.
Recipe buy Niki Ford