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Coconut Cashew Butter

by Tiffany Lo • featured in Homemade Nut Butters 4 Ways

Ingredients

for 1 jar

  • 3 cups
    roasted cashew (390 g)
  • ½ cup
    unsweetened coconut flake (40 g)
  • 1 tablespoon
    coconut oil

Special Equipment

  • food processor

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Preparation

  1. 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.
  2. In a food processor, blend raw cashews. Scrape down the sides when necessary. Nuts should turn into a ball then even out.
  3. Once the mixture looks creamy, add unsweetened coconut flakes and coconut oil.
  4. Blend until well combined.
  5. Pour into a jar, store in a refrigerator and use within one month.
  6. Enjoy!
 

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