Cashew Coconut Butter Food

CASHEW COCONUT BUTTER

Steps:

• Preheat oven to 350.
• Line the baking sheet with parchment paper or foil. Add the raw cashews and place in the oven for 6 minutes. NOTE: If you are using roasted cashews, skip this step.
• Remove from oven and add the unsweetened coconut flakes to the baking sheet along with the cashews. Bake 3 minutes. NOTE: If you are using roasted cashews, add both the cashews and the coconut flakes to the oven together and toast 3 minutes.
• Take out of the oven and allow to cool 5-10 minutes.
• Add cashews and coconut flakes to food processor and process a total of 6-7 minutes. You will want to pause it and scrape down the sides 1-2 times during processing.
• Store in an airtight container in the pantry about 1 month or in the fridge up to 3 months.

COCONUT CASHEW BUTTER RECIPE BY TASTY

Steps:

• NOTE: If you have unroasted nuts, preheat oven to 350°F (180°C). Spread cashews onto a baking tray and bake for 10-12 minutes or until you can smell them.
• In a food processor, blend raw cashews. Scrape down the sides when necessary. Nuts should turn into a ball then even out.
• Once the mixture looks creamy, add unsweetened coconut flakes and coconut oil.
• Blend until well combined.
• Pour into a jar, store in a refrigerator and use within one month.
• Nutrition Calories: 2063 Fat: 161 grams Carbs: 127 grams Fiber: 17 grams Sugars: 47 grams Protein: 53 grams
• Enjoy!

CASHEW COCONUT BUTTER

Steps:

• Optional - Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and roast cashews for 5 minutes until warmed and golden brown.
• Add all ingredients to a Vitamix, high powered blender, or food processor. Process for 8-10 minutes (or longer depending on what you are using) until throughly combined and ingredients form into a smooth and creamy consistency. I used the tamper on my Vitamix to make sure everything was incorporated and stopping every so often and scrape down the sides.
• Store in an airtight glass container in a cool dry place. Enjoy!

COCONUT-CASHEW CRUNCHERS

Steps:

• Heat oven to 350°F. In large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, baking soda and salt. Stir in coconut and cashews.
• Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet; flatten slightly.
• Bake 12 to 16 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to wire rack.

CASHEW BUTTER

Steps:

• Process cashews and salt in a food processor until desired consistency, about 5-7 minutes, scraping down sides as needed. Add coconut oil and process another 30 seconds. Store in an airtight container in refrigerator.

CASHEW COCONUT BUTTER

Steps:

• Find the directions at http://thenutbutterhub.com/coconutcashewbutter/.
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VANILLA-COCONUT CASHEW BUTTER

Steps:

• Make Basic Almond Butter, replacing the almonds with roasted unsalted cashews and the vegetable oil with softened coconut oil. Add 1/3 cup sweetened shredded coconut and 1 teaspoon vanilla bean paste and process until the coconut is finely chopped. Pulse in 1 to 2 teaspoons more coconut oil.