Cashew Coconut Butter
Ingredients: raw cashews and unsweetened coconut flakes
1
Line baking sheet with parchment paper. Add cashews and bake 350F for 6 minutes.
2
After 6 minutes add coconut flakes to baking sheet. Bake 350F for 3 minutes.
3
Allow to cool 5-10 minutes.
4
Add cooled cashews and coconut flakes to food processor.
5
Turn food processor on high and allow to run about 1 minute.
6
You will notice it starts to look like sand and starts to stick to the sides.
7
After about 1 minute, stop and scrape down the sides.
8
Process again for about 2 minutes. You will notice that the mixture will start to form a ball - this is right before it turns to butter!
9
Right after the “ball” forms, this is the texture. It’s very thick and dry. Keep running the food processor at least 2 more minutes.
10
Notice how much creamier the cashew coconut butter is now! (This takes about 6 minutes from start to finish in the food processor.)
11
Store in an airtight container in the pantry or fridge.
12
Get the recipe and the details on how to make cashew coconut butter at bitesofwellness.com
13
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