- Celery - 1 stalk
- Cashew Butter - 3-4 tbsps
- Jar of cashew butter should be at room temperature or even placed in the microwave/oven to soften up a bit (be careful removing it as the glass jar will also get hot). Using a butter knife (or as shown the Jelly Knife™ I purchased at a local grocery store) begin mixing the butter until oil is distributed and texture is smooth. Cut the celery stalk in half and fill each stalk with cashew butter. Eat!
- Place cashew butter in the refrigerator so the oil does not separate for next time.