THE RILEY/LAND COLLECTION
When creating new nut butter recipes, the BSR team often find themselves calling on food memories, those dishes that are seared into their subconscious, creating cravings that never really go away. Among that unforgettable fare is the classic carrot cake, which brilliantly works the sweet spring vegetable into a spiced cake topped with a rich cream cheese frosting. What’s not to love?
Made with lightly toasted English walnuts, heirloom Mission almonds, cinnamon, nutmeg, allspice, maple syrup, and Jacobsen sea salt, this nut butter is like decadent, spreadable carrot cake in a jar, but it’s vegan, has no refined sugar, and contains only heart-healthy fats.
I recommend adding this nut butter to creamy overnight oats made with tart yogurt and topped with carrot shreds for the full carrot-cake experience.
Gluten, dairy, soy and palm free.
13 oz. jar