Cooking with Scraps by Lindsay-Jean Hard

Author:Lindsay-Jean Hard
Language: eng
Format: epub
Publisher: Workman Publishing Company
Published: 2018-12-04T16:00:00+00:00

Coffee Ground Cashew Butter

2 cups raw cashews (whole or pieces)

½ teaspoon fine sea salt

2 tablespoons used coffee grounds

2 tablespoons cocoa nibs (optional)

¼ cup neutral-flavored oil, such as vegetable

During a visit to New York, I noticed one of my colleagues with a plateful of stuffed dates, which, I learned, were stuffed with a coffee-flavored peanut butter. That peanut butter came in a jar and had freshly ground coffee beans in it, but I figured that used coffee grounds would impart the same flavor. They did! So make yourself a pot of good coffee and save the grounds for nut butter. We use a French press in our home, so the beans are coarsely ground, but finely ground grounds are fine, too (say that five times fast).

Note that you’ll need a large food processor for this one. The resulting cashew butter will be smooth, with a rich cocoa color and tiny flecks of grounds and nibs. If you’d prefer more texture, see the Variation that follows. Feel free to play around with different nuts and other additions, too. (Honey? Cocoa powder? Shredded coconut? Why not?) Makes about 2 cups

1. Preheat the oven to 350° F.

2. Spread out the cashews on a rimmed baking sheet and toast them in the oven until lightly browned, 8 to 12 minutes. Let the nuts cool slightly.

3. Transfer the nuts to your food processor, add the salt, and pulse a few times, until the nuts start to look sandy.

4. Add the coffee grounds, cocoa nibs (if you’re using them), and the oil, and process until smooth, scraping down the bowl of the food processor as needed. (This can take awhile, so be patient!)

5. Transfer to an airtight container and store in the refrigerator for 2 to 3 weeks. To serve, bring to room temperature.

Variation:

Crunchy Coffee Ground Cashew Butter

In Step 4, add the oil to the cashews and process until smooth, then add the coffee grounds and cocoa nibs (if using), and pulse to combine. Scrape down the bowl of the food processor as needed. For even more texture, withhold a small handful of cashews and add them at the end along with the grounds and nibs.

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