Coconut Cashew Butter
Tastes like a sugar cookie, but is packed with nutrients.
I’m actually shocked at how good this turned out. It weirdly tastes like a sugar cookie, and is the perfect consistency for dipping, spreading, or eating by the spoonful. It’s also incredibly easy to make, all you need are a few simple ingredients & a lot of trust in the process. And since organic nut butter prices are at an all time high, this is also a much cheaper alternative. I got the cashews from the bulk section of the grocery store, and always keep a bag of shredded coconut in stock in my kitchen. Plus, homemade is fresher and made with no sneaky additives or weird ingredients.
I made this version to be pretty thick (for snacking by the spoonful purposes), but feel free to add more coconut oil for a thinner & runnier texture. And tip of the day: if you enjoy drinking caffeine first thing in the morning before food, try pairing it with a spoonful or two of a delicious nut/seed butter. The fiber, fat, and a little protein will help regulate your blood sugar & hormones to prevent a crash later in the day. I know many people on social media say that you must eat breakfast before consuming caffeine, but some people like the ritual of drinking it before which I totally understand. Just try your best to not drink it on an empty stomach and add some protein, fiber, and fat when you can!
Anyways, make this cashew butter immediately because it’s so much cheaper, easier, and more delicious than any overpriced jar you’ll buy from the store!
Let me know if you try it!
RECIPE:
Ingredients:
2 cups raw cashews
1/2 cup unsweetened shredded coconut
1 tsp melted coconut oil (or more if you want it thinner/runnier)
1 tsp vanilla
1 tsp himalayan salt
Directions:
Roast cashews at 350 for 4-6 minutes, watching closely so they don’t burn. Let cool completely for an additional 5-10 minutes.
Add cashews and remaining ingredients to a food processor or high speed blender and pulse for 5-10 minutes, or until creamy and smooth. TRUST the process, it will start as a crumbly mixture and eventually smooth out. If you want a thinner nut butter, add more melted coconut oil.
Store in an airtight container in the fridge for longer term, or on the counter for a few days.