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Cashew Coconut Butter

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I’m on a serious kitchen kick right now making homemade nut butters. It all started because I wanted pumpkin seed butter and I couldn’t buy it locally so I fired up my food processor and decided to make it myself.

Holy Wow!  Homemade nut butters are so divine!

Now, if you’re reading this and thinking that making homemade nut butter sounds like crazy talk– stick with me. It’s actually super easy and fun. All it requires is a food processor, some nuts, a little bit of patience and time.

The basic “recipe” is put your nuts in your food processor and press start.

For real. That’s it.

But I do have a few tips for you…

Cashew butter

The reason it takes time and patience is because it takes a while for the nuts to break down. First they’ll look like this and you want to let it keep going.

When I’m making pumpkin seed butter, I actually leave the kitchen and just let it keep running while I do other things.

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Continue to scrape down the bowl every so often and let it keep processing until the butter is soft and creamy. Eventually it will turn into the most creamy and delicious nut butter you’ve ever had!

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Softer nuts like cashews and walnuts will take about 5 to 10 minutes. Harder nuts and seeds like almonds and pumpkin seeds might take as long as 15 to 20 minutes.

If you nut butter is really stuck and not getting creamy, you can add some melted coconut oil to help it along.

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I like to use raw nuts but you can certainly toast them first.

Get fancy by adding spices and flavorings. I love cinnamon, cardamom, allspice, nutmeg, and vanilla. Check out the gourmet nut butters like Justin’s for inspiration.

Add sea salt to taste and if you like it a little sweeter, add liquid stevia or coconut nectar until your sweet tooth is smiling.

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My recent creation was Cashew Coconut Nut Butter. This is seriously dessert on a spoon! My sister-in-law called it cashew crack.

Your biggest challenge won’t be making the recipe, it will be not eating the whole jar on the first day.

Cashew Coconut Butter Recipe

Why I love it: Store bought cashew butter is crazy expensive. This version is easy to make and divine! Fire up your food processor and let me know what you think!

Ingredients:

2 cups raw cashews

1 cup shredded coconut (unsweetened)

1/8 tsp sea salt

1/2 tsp vanilla 

1/4 tsp cinnamon

Directions:

Add the cashews and coconut to your food processor. Blend until it’s creamy and smooth. This should take between 5 and 10 minutes. Don’t stop early, let it keep running! You may need to stop the processor and scrape down the sides of the bowl a few times. Add the sea salt, vanilla and cinnamon and pulse to combine. If you like it sweeter or saltier, adjust to your tastebuds! Transfer to a glass jar and enjoy!

 

Cashew Coconut Butter

 

 


5 Comments

  1. Valerie Somers

    Caroline, this sounds great. I already make my own peanut butter, but this sounds even better. Definitely on my list of things to have Will do – it’s so nice to have a chef around the house. 🙂

  2. i love making nut butters and would LOVE to know about your pumpkin seed butter. i might just experiment with something today…

    • Hi Lis!
      Yes, they are so yummy. Pumpkin seed butter takes longer (15-20 minutes) and I find it requires some coconut oil to get it moving. Your food processor will get hot! I’ve been doing 2 cups raw pumpkin seeds, 1 cup raw sunflower, and 1 to 2 TBSP coconut oil and adding whatever spices/extracts that call me that day. I’ve used vanilla, cinnamon, cardamom, allspice, and stevia. It’s so good! Let me know what you come up!!

  3. Yummy, will definitely give it a try Caroline. Thanks for the tip!

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