Vanilla Toasted Coconut Cashew Butter
Not your mama's nut butter, this Vanilla Toasted Coconut Cashew Butter is so totally over the top.
Servings: 8 ounces
Ingredients
- 1 1/2 cups unsweetened coconut flakes
- 2 cups unsalted raw cashews
- 1 teaspoon vanilla bean paste or vanilla extract
Instructions
- 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.
Nutrition
Serving: 0g | Calories: 286kcal | Carbohydrates: 13g | Protein: 6g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 0mg | Sodium: 9mg | Potassium: 299mg | Fiber: 3g | Sugar: 3g | Vitamin C: 0.4mg | Calcium: 16mg | Iron: 2.7mg