Cinnamon-Fig Cashew Butter Spread or Dip
Prep time
Total time
I love this as a spread on brown rice cakes or whole grain bread, and as a dip for apple slices or whole grain flax crackers.
Serves: 3 servings
  • 2 Ounces Raw Cashews (scant ½ cup)
  • ½ Cup (80 grams) Dried Figs (I used Black Mission)
  • 2 Teaspoons Coconut Oil (I used Nutiva Organic Extra-Virgin Coconut Oil)
  • 2 Teaspoons Maple Syrup
  • ⅓ Cup Boiling Water
  • ¼ to ½ Teaspoon Cinnamon (I like the whole shebang)
  • ⅛ Teaspoon Salt, or to taste
  • ¼ to ½ Teaspoon Lemon Juice (just a quick squeeze)
  • 4 Drops Vanilla Stevia (I used NuNaturals), optional
  1. Grind the cashews into a powder in your spice grinder.
  2. Place the cashews, figs, oil, maple syrup, and water in a small food processor or blender, and let them sit and soak for a few minutes.
  3. Add the cinnamon, salt, lemon juice, and stevia if using, and blend until relatively smooth.
  4. You can eat it right away, but I like to let it chill in the refrigerator for at least 30 minutes to thicken up.
  5. Serve as a dip for fruit, as a spread for rice cakes or bread, or even stirred into oatmeal! You can also top it with even more fruit, like the pomegranate seeds I’ve pictured above.
I use my cheapy personal-size blender for both grinding the cashews, and then blending the rest.

Variations: This recipe uses dried figs, which can be enjoyed year round. If you pick-up some fresh figs during their small “in-season” window, try this Fresh Maple-Fig Spread for a similar snacking treat.

Diet type: Vegan, Vegetarian, Dairy free, Egg free, Gluten free, Peanut free, Soy free, Wheat free, Refined Sugar free.
Recipe by Go Dairy Free at