Toasty coconut and creamy cashews are blended together into a heavenly, healthy butter. You’re welcome.
I’m not a very organized person….I go through life a little more loose than some others I know….more “fly by the seat of my pants.” I always have some kind of sketched out plan for the day but knowing how life is I’m ready for anything. So I try to not be rigid with what I want to achieve. Like a frozen pipe can throw a wrench into any otherwise perfectly, constructed day. That happens. That’s real life.
I’m still in my 2014 planning stages for the blog…my yearly editorial calendar is in the process of being created. Meaning, I thought about it…I have a bunch of notes on the iPad….I just have to create some type of structure to it. Just so I’m not posting Valentine’s recipes during the 4th of July. You know?
In the meantime, I’ll share this Vanilla Toasted Coconut Cashew Butter recipe with you inspired by Faith at An Edible Mosaic’s 5-ingredient Vanilla Scented Toasted Coconut Cashew Mix. My recipe was a happy accident…in that this is not what I had planned but things happen….and I had to improvise….a tad.
When I saw Faith’s recipe I knew I had to make it….it sounded so easy and tasty, my kind of snack! I made it. I ate a whole batch…so round two called for a twist….it was supposed to twist into granola bars but I wasn’t thinking and auto-pilot took over so I ended up with a tray of toasted coconut and cashews. No vanilla, no coconut butter. It was still good but I thought a whirl in the food processor could make it divine. I was right. I did a happy dance and proceeded to eat spoonfuls of my freshly made concoction right out of the bowl. If would be fantastic slathered on a slice of lightly toasted homemade white bread or stirred into your steel cut oatmeal “muffin”.
And that, my friends, is how you forget about a frozen pipe. Until it bursts. Which it didn’t. Happy dance!
Vanilla Toasted Coconut Cashew Butter
- 1 1/2 cups unsweetened coconut flakes
- 2 cups unsalted raw cashews
- 1 teaspoon vanilla bean paste (or vanilla extract)
- Preheat oven to 325 degrees.
- On a baking sheet lined with parchment paper, spread the cashews and coconut in a thin layer and bake for 15-20 minutes until golden.
- Allow the mixture to cool to room temperature and transfer to the bowl of a food processor or blender. Blend the mixture until creamy, the consistency of peanut butter, approximately 10 minutes. Add the vanilla and continue to process for another minute.
- Transfer to an airtight container and store in the refrigerator for up to 3 weeks.