Toasted Coconut Cashew butter, Easy and delicious!
I absolutely love nut butter. I eat it every day and I would eat it for every meal if I could. Peanut butter is my favorite but other nuts contain other benefits that can be great for your health. Cashews contain a lot of minerals such as calcium, magnesium, iron, potassium and zinc. They also contain vitamin C, B1, 2 &6 and vitamins E and K. Cashews are full of healthy fats (monounsaturated) that help absorb vitamins into your system and those fats are also heart healthy! They can reduce the amount of bad cholesterol in your body as well.
I saw that I had coconut flakes in my pantry so I decided to use these as well and the flavor was amazing.
This recipe is super simple and can be more cost effective than a lot of cashew butters you might find on the market.
16 oz. bag of raw Cashews (make sure to get raw because you will be toasting them)
2 Cups unsweetened coconut chips (flakes)
1 to 2 Tablespoons of melted coconut oil
(I put these as optional because they definitely create a great flavor but aren’t necessary. I would suggest using a teaspoon of vanilla extract and blending and then taste testing to see if that’s right or you want to add more)
Pre Heat oven to 400 degrees. Spread out Raw cashews and coconut chips on a baking sheet.
Put in oven for about 6 minutes. They should start to have a golden brown color. (It’s a little more noticeable on the coconut chips)
Remove from oven and let sit for about 5 to 10 minutes. You want them to still be warm but not super hot.
Place in blender or food processor with melted coconut oil and blend!
You can add more or less coconut butter depending on how creamy or thick you want the cashew butter to be. It could take up to 10 minutes. When at the desired consistency, add in your vanilla and sea salt if you wish.