A healthified Superbowl Sunday favorite!
I know I always just scroll right to the bottom of every recipe blog post so.... here you go!
Let's eat baby:
Ingredients:
1 can full-fat coconut milk
½ cup Artisan Raw cashew butter (or you can soak cashews overnight - then drain and rinse)
1 cup Noble Made Buffalo Sauce
½ teaspoon garlic powder
½ teaspoon sea salt
½ teaspoon ground pepper
1 organic rotisserie chicken, shredded
2 tablespoons minced chives, for topping.
Instructions:
Preheat oven to 350°F.
Scoop the thick portion of coconut milk into a blender..
Add cashew butter (or cashews), ranch dressing, garlic powder, and salt. Start blender on low speed, slowly raising speed to high; blend 1 minute, or until smooth and creamy.
Add shredded chicken to a large bowl and pour cashew mixture over the top.
Add buffalo sauce and ground pepper; gently mix.
Pour into an oval 11 x 8-inch baking dish and spread in an even layer.
Bake 25 to 30 minutes, or until golden on top and bubbly around the edges.
Sprinkle with chives and serve with your favorite crudités.
Serve with: Sweet potato slices, celery, carrots, or chips!