Cashew Coconut Butter
Why I Love This Recipe
A delicious & creamy nut butter which is sweet and salty, with a yummy coconut finish
Ingredients You'll Need
1. 400g package of cashews
2. ¾ cup of coconut flakes
Open a 400g package of cashews (use blanched if you’re going for a healthier version) and put the whole pack your food processor, most likely the most labour intensive part. Next, you will process the cashews into a paste, you will notice it goes powdery and clumpy don’t stress its get better, just keep going! Look below for a guide of how it should start to appear.
At this stage, I added ¾ cup of coconut flakes. I have done some research and my next batch is going to be made with coconut butter. “Say guac!!” I hear you saying; look below for an explanation of what coconut butter is;
Coconut butter is the same as coconut oil…? Is that what is travelling through that nut butter-hungry mind of yours? Well, they are different! Coconut oil is just that – oil, it is extracted from the coconut meat via pressing. Coconut butter, on the other hand, is made from blending up the meat into a smooth paste. Therefore the butter has a thicker consistency and includes more nutrients and we could call a more ‘whole food’.
You have finally made it the seriously part, listen closely – you will want to stop but NO, let that food processor power on. Stop it intermittently to scrap the sides eventually it will clumps up in a big ball that circles the bowl on the blade. At some point, the butter will relax and warm up to a point that the blade will go through it and it will be become gooey peanut butter
You made it, I felt exhausted from just watching that poor food processor. Now all that is left to do it put it in a jar and sample as much as you want!
Put it in the fridge and it will last for agers. Be adventurous; put it on everything; oats, banana pancake, ice-cream, nice-cream, inside sweet potato brownies maybe even on sweet potato toast! I even tried on a peach nice-cream the other day… delicious!