Roasted Carrot Butter

Ingredients

• 5–6 large carrots, roasted w/ stems cut off and chopped
• 3/4 cup macadamia nuts (preferably raw) or raw cashews
• 2 tablespoons olive oil, plus more for roasting
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract
• Fine-grain sea salt to taste (roughly 1/2 teaspoon)

Directions

1. Preheat oven to 350°F degrees. Line a sheet pan with parchment paper and toss the raw carrots with a bit of olive oil. Sprinkle with sea salt and place on the prepared sheet, baking bake until soft with some charred spots. Let cool slightly. You can also do this the night before you make the butter.
2. Next, puree the macadamia nuts and oil in a food processor or blender until a butter is formed. You’re looking for a nice smooth mixture with no large chunks (a few little ones are OK). This will take longer than you think; be patient. (If you’re using a Vitamix, you can skip this step and puree all the ingredients together once the carrots are done.)
3. Once the carrots are cooled, toss them in the food processor with the macadamia nut butter. Add maple syrup and vanilla and puree until a smooth, whipped texture is achieved, stopping to scrape down the sides with a knife as necessary. Salt to taste. Allow to cool before serving, and store in an airtight container in the refrigerator for up to one week.