Sugar Cookie Butter

Directions

1. 1
   Combine cashews and banana chips in food processor for 8-10 minutes until nut butter consistency is reached, scraping down the sides as necessary.
2. 2
   Add in honey, vanilla extract, cream of tartar, and baking soda and process until combined.
3. 3
   Add in coconut oil, 1 teaspoon at a time, until desired consistency is reached.
4. 4
   I added in about 4 teaspoons.
5. 5
   This amount got me a thicker nut butter that had a cookie dough-like consistency, but feel free to add more.
6. 6
   Yields about a cup of sugar cookie butter.
7. 7
   Lasts for up to 1 week at room temperature in an airtight container.