Vanilla Toasted Coconut Cashew Butter

 

Toasty coconut and creamy cashews are blended together into a heavenly, healthy butter.  You’re welcome.

Vanilla Toasted Coconut Cashew Butter | The Suburban Soapbox

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.

Vanilla Toasted Coconut Cashew Butter | The Suburban Soapbox

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”.

Vanilla Toasted Coconut Cashew Butter | The Suburban Soapbox

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 | The Suburban Soapbox

 

Vanilla Toasted Coconut Cashew Butter

Course: Condiment
Cuisine: American
Keyword: Cashew Butter
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8 ounces
Calories: 286 kcal
Author: Kellie

Not your mama's nut butter, this Vanilla Toasted Coconut Cashew Butter is so totally over the top.

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Ingredients

  • 1 1/2 cups unsweetened coconut flakes
  • 2 cups unsalted raw cashews
  • 1 teaspoon vanilla bean paste or vanilla extract

Instructions

  1. Preheat oven to 325 degrees.
  2. 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.
  3. 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.
  4. Transfer to an airtight container and store in the refrigerator for up to 3 weeks.
Nutrition Facts
Vanilla Toasted Coconut Cashew Butter
Amount Per Serving (0 g)
Calories 286 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 11g 55%
Cholesterol 0mg 0%
Sodium 9mg 0%
Potassium 299mg 9%
Total Carbohydrates 13g 4%
Dietary Fiber 3g 12%
Sugars 3g
Protein 6g 12%
Vitamin C 0.5%
Calcium 1.6%
Iron 14.9%
* Percent Daily Values are based on a 2000 calorie diet.

 

21 comments on “Vanilla Toasted Coconut Cashew Butter”

  1. You are brilliant! This is what I’m making with my next batch. 🙂

    Thanks so much for the shout-out, girl!

    xo

  2. What a wonderful accident! Cashews and coconut are two of my faves!

  3. Pingback: An Edible Mosaic » Mosaic Mondays {11}

  4. I made this tonight and it was too good to keep to myself. I shared some with my coworkers, and plan to use it as a cooking activity with a therapy client. It is THAT good. Thank you and Faith soooooo much!!

    • Good for you for sharing! I struggle with that myself, it’s on my 2014 development plan. 🙂 I’m really glad you loved it though, Faith’s recipes have definitely inspired me to be more adventurous in the kitchen.

  5. Thanks, for sharing this looks and sounds amazing!! I will be giving it a try. it will be a nice change from peanut butter and almond butter.

  6. I am so intrigued! I have never had flavored butter. I am going to Pin this to try it someday! Thanks for the post!

  7. PINNING. Thanks for the recipe.Linda

  8. That looks delicious!!!

  9. Oh my goodness, I think I just passed out! I was looking at buying almond butter in the store the other day but found the price too high. This looks like a perfect substitute that I can make at home. THanks for sharing! (Found you from the SITS share yesterday!)

  10. This looks so delicious! I will definitely save this recipe for when I get gather up all the ingredients! Dropping by from the SITS Sharefest!

  11. Oooh, I love cashew butter and it this looks fantastic!

  12. This sounds amazing! I love both coconut and cashews!

  13. Dear Kellie, This is a wonderful idea and I cannot wait to try it. I have always wanted to try cashew butter…love the vanilla in here too. xo, Catherine

  14. This tastes AMAZING!!!!!! I can’t believe this has no added sugar in it! Problem now is that I’m afraid I will be eating it all within a few days. Thanks!

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