Cuisine: vegan, gluten-free
Prep time: 
Cook time: 
Total time: 
  • White Chocolate Butter
  • 2 cups cashews
  • 1 cup macadamia nuts
  • 1 tbsp coconut oil
  • 3 tbsp coconut butter
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • ¼ tsp sea salt
  • Strawberries and Cream Oatmeal
  • ½ cup rolled oats
  • ½ cup water
  • ½ cup thick oat drink or other plant-based milk (I use Kaslink AITO barista)
  • ¼ tsp ground cardamom
  • pinch of salt
  • Toppings: generous spoonful of white chocolate butter, frozen or fresh strawberries, granola for a little crunch. I used my stovetop gingerbread granola.
  1. White Chocolate Butter: preheat oven to 350 F / 180 C.
  2. Line a baking sheet with parchment paper.
  3. Spread cashews and macadamias on the baking sheet and roast for 7 minutes (NOTE: I roasted for about 10 min to get a bit more roasted flavor).
  4. Place roasted nuts in a food processor or blender and blend on high speed for a few minutes.
  5. Add coconut oil and blend for a few minutes.
  6. Then add all the other ingredients and blend until totally smooth and creamy.
  7. Let the butter cool and then store it in an airtight container in the fridge.
  8. Strawberries and Cream Oatmeal: add rolled oats and liquids to a pan and cook in medium-high heat for 5-10 minutes until the oatmeal is soft. Add spices and mix some more.
  9. Serve with amazing toppings and enjoy!
Recipe by My Berry Forest at https://www.myberryforest.com/vegan-white-chocolate-butter/